Mushroom Kale Barley Stew
Servings: 6
Ingredients
- 3 tablespoons olive oil, divided
- 2 leeks, white and light green parts halved & thinly sliced (about 2 cups)
- Salt & pepper, to taste
- 8 oz cremini mushrooms, cleaned and sliced
- 8 oz white button mushrooms, cleaned and sliced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 1 tablespoon minced rosemary
- ¼ teaspoon dried red pepper flakes
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 ½ cups barley (or short grain brown rice for a gluten-free option)
- 8 cups (2 quarts) vegetable stock
- 1 (8 oz) bunch lacinato kale, stems removed, leaves torn into bite-sized pieces
- ½ cup dry white wine, like chardonnay
- Freshly grated Romano cheese, for serving (optional)
- Garlic bread or crusty baguette, for serving on the side (optional)
Instructions
- Add 2 tablespoons of olive oil to a large dutch oven or soup pot. Warm over medium heat, then add the leeks. Season with fresh cracked salt & pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Add another tablespoon of oil to the pan, and add the mushrooms and carrots. Cook, stirring occasionally, until the mushrooms are lightly browned, about 15 minutes.
- Add the garlic, rosemary, and red pepper flakes and cook for 1 minute, stirring frequently to prevent the garlic from burning.
- When the garlic is fragrant, add the can of tomatoes, barley, and 6 cups of vegetable stock. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 30 minutes.
- After the stew has been simmering for 30 minutes, uncover, add the kale, 2 more cups of vegetable stock, and ½ cup wine. Simmer, uncovered, for 10 minutes, until the kale is tender and the stew has the desired texture (it will absorb more liquid and become thicker as it sits).
- Ladle into bowls and top with grated romano cheese. Serve with garlic bread or a crusty baguette for dipping! This stew makes great leftovers- the flavors deepen as it rests.