30 January 2010

Garlic and Kale Soup

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
olive oil

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.

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