Ingeredients:
1 lb. mixed wild mushrooms, cut into 1/4″ slices
12 oz. mixed baby heirloom cherry tomatoes
2 shallots, thinly sliced
3/4 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, plus more
1/2 cup finely chopped dill (from about 2 bunches)
1/2 cup finely chopped parsley (from about 1 bunch)
1/4 cup fresh lemon juice
1 tsp. honey
1/4 tsp. crushed red pepper flakes
7 cups homemade beef or chicken bone stock or low-sodium bone broth
3 cups cooked grains, such as barley, quinoa, rice, farro, or spelt
1 large or 2 small bunches curly kale, stems removed, torn into pieces
4 garlic cloves
thinly sliced
Instructions:
Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
Divide soup among bowls. Top with kale mixture and herbed oil.
Recipe Card
Grain Bowl Soup
- 1 lb. mixed wild mushrooms (cut into 1/4″ slices)
- 12 oz. mixed baby heirloom cherry tomatoes
- 2 shallots (thinly sliced)
- 3/4 cup extra-virgin olive oil (divided)
- 1 1/2 tsp. kosher salt (plus more)
- 1/2 cup finely chopped dill (from about 2 bunches)
- 1/2 cup finely chopped parsley (from about 1 bunch)
- 1/4 cup fresh lemon juice
- 1 tsp. honey
- 1/4 tsp. crushed red pepper flakes
- 7 cups homemade beef or chicken bone stock or low-sodium bone broth
- 3 cups cooked grains (such as barley, quinoa, rice, farro, or spelt)
- 1 large or 2 small bunches curly kale (stems removed, torn into pieces)
- 4 garlic cloves
- thinly sliced
- Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
- Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
- Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
- While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
- Divide soup among bowls. Top with kale mixture and herbed oil.
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