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January 18, 2012

Recipe for barley and kale soup with garlic chicken sausage and mushrooms

Barley-and-kale-soup-with-garlic-chicken-sausage-and-mushrooms

Sticking with my resolution to eat more dark leafy greens this year, I'm trying kale every which way, and one way I like it best is in soup, where it mellows a bit but still holds its own. This barley and kale soup actually gets most of its flavor from garlic chicken sausage; if you substitute another flavor, such as Italian chicken sausage, make sure you select a sausage that's well-seasoned, and throw a garlic clove or two into the pot (Could it hurt? No!). Don't forget the parmesan cheese rind. It makes all the difference.

Barley and kale soup with garlic chicken sausage and mushrooms

Serves 6.

Ingredients

5 cups homemade chicken or turkey broth
1 cup pearl barley
1 medium onion, chopped
12 oz chicken sausage, diced (I use roasted garlic and onion sausage, fully cooked)
8-10 oz chopped kale, spinach, or a mix of the two
4 oz sliced cremini mushrooms
Parmigiano-Reggiano cheese rind
Kosher salt and fresh black pepper, to taste
Extra grated Parmigiano-Reggiano or asiago cheese for garnish (optional)

Directions

In a Dutch oven or heavy stock pot, stir together the broth, barley and onion. Bring to a boil, then reduce to simmer, cover, and cook for 25-30 minutes, until the barley is soft and chewable.

Add the sausage, greens, mushrooms and cheese rind. Stir two or three times, until the greens begin to collapse. At this point, you can add 1 cup of water if the soup needs more liquid. Partially cover, and let the soup simmer for 15 minutes, until the greens are fully wilted and the rind has given up some of its flavor to the stock. Taste, and season with salt and pepper as needed.

Serve hot.

Print recipe only.

Comments

1
Posted by: pam | January 18, 2012 at 12:22 PM

I'm trying to eat more leafy greens too. And beans.

2
Posted by: Elle Hyson | January 18, 2012 at 04:32 PM

sounds lovely - so far I haven't really enjoyed kale in any way but I will try this soup and see if that changes my thinking. The weather in Raleigh is now really soup/stew weather and I am serving more soup meals than ever.

3
Posted by: Lydia (The Perfect Pantry) | January 18, 2012 at 05:17 PM

Pam, that's my promise for 2012, too.

Elle, I know just what you mean about kale. I can't say that it was love at first bite for me, but I've been working at it. Try adding half kale and half spinach (if you're a spinach lover) to ease into it.

4
Posted by: Cheryl | January 18, 2012 at 08:53 PM

Love any variety of kale. This sounds delicious. Thank you for another great recipe.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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