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Grain Bowl Soup

Course: Soup
Cuisine: American
Keyword: Grain Bowl Soup

Materials

  • 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.