30 January 2010
1 c. cooked barley
5-6 shitake mushrooms - sliced
8-10 cloves garlic - thinly sliced
brown rice vinegar
at least 4 c. vegetable stock
1 bunch kale - stemmed and chopped
Heat oil in large pot. Saute mushrooms (salt optional) for about 8 minutes or until they are slightly browned. Add garlic and saute 2 minutes. Add vinegar and saute until evaporated. Add barley, stock, and kale and cook 10-20 minutes until kale is tender. Add salt and pepper to taste. This soup will warm your bones in the winter time. This soup is the soup most likely to send your cold or flu packing.
07 January 2010
I got this recipe from a fellow blogger, and changed a few things due to lack of ingredients on hand. I used parsnips instead of sweet potatoes, and collards in place of half the chard. And I didn't have gruyere, so I used fontina. Substitution is my middle name. Here is a link to the original recipe. I didn't use quite as much bechamel as she uses, because I wanted to be sure I could cut it into squares easily. It was delicious and very time consuming. I served it with braised seitan in red wine sauce.