"Mushroom-and-Kale Barley Soup" – Rachael Ray

Ingredients

• 1 cup pearl barley
• 1/4 cup extra virgin olive oil (EVOO)
• 1 pound crimini or mixed mushrooms, sliced
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 bunch cavolo nero (also called black, Tuscan, dinosaur or lacinato kale), stemmed and shredded
• Salt and pepper
• A few grates of nutmeg
• 4 cups chicken or vegetable stock (32 ounces)
• A handful of dried porcini or mixed wild mushrooms
• Shaved Pecorino Romano cheese, for serving