Mushroom Barley Soup with Greens | Barbara Sevde

Ingredients

• ½ cup diced onions (2-3 small)
• 1/2 cup diced carrots (2 carrots)
• 1/2 cup thinly sliced celery (2 large stalks celery)
• or alternatively, get one container of Mirepoix from Trader Joe’s
• 1 small can organic white beans, rinsed and drained (northern or your favorite)
• 1-2 cloves garlic (optional)
• 3 12 oz. packages sliced mushrooms – can mix varieties
• Better than Bouillon to taste
• 1 cup hulled or hull-less barley (this is more nutritious than pearl barley. It’s fine to use pearl barley - it will absorb more water so you will have to add more water.)
• 1 package baby kale, spinach, or any combination of greens. (Red chard will make everything red so I don’t use it here for esthetic reasons.)