If you are a friend of fungi, you will be happy to hear that mushrooms have been praised for their immune-boosting qualities for centuries. This soup combines the healing powers of mushrooms with fiber-rich barley and Vitamin C-rich kale to help defend against germs and bad bacteria.
2 teaspoons extra virgin olive oil
1 large sweet onion, sliced into half moons
4 cloves garlic, minced
3 cups chopped mixed mushrooms
1 tablespoon low sodium soy sauce
4 cups unsalted beef broth
1/4 cup quick cooking barley
1 cup chopped fresh red kale
1 teaspoon fresh chopped thyme
How to Make It
In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sweat onions until soft and translucent. Add garlic and cook until fragrant, about 30 seconds.
Add mushrooms, stirring frequently, cooking until vegetables are caramelized and fragrant. Stir in soy sauce.
Cover with stock and bring to a simmer. Add barley, cover and cook 20 minutes.
Remove soup from heat. Stir in kale and thyme leaves. Divide into bowls and serve.