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MINESTRONE with Mushroom & Kale G :\ T:]
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| Autumnal Mushroom & Kale Minestrone online.wsj.com October 19, 2013 Ingredients | |
| 5 ounces | baby portobello mushrooms |
| 2 tablespoons | olive oil |
| 1 | yellow onion, diced |
| 5 cloves | garlic, thinly sliced |
| 4 cups | water |
| 1 ounce | dried porcini |
| 4 cups | chicken stock |
| 1 | carrot, finely chopped |
| ½ delicata squash, peeled and cut into ½-inch cubes | |
| Salt | |
| Freshly ground black pepper | |
| 3½ ounces | shiitake mushrooms, thinly sliced |
| 3 ounces | white button mushrooms, sliced |
| ¼ cup | pearled barley |
| ⅔ cup | canned chickpeas, drained and rinsed |
| 4 cups | kale, shredded |
| Grated Parmesan cheese | |
Directions
Finely chop portobellos. Heat oil in a large pot over medium heat. Once oil is warm, add onions and garlic. Cook, stirring occasionally, until onions are translucent and just beginning to brown, about 8 minutes. Add water and porcini. Decrease heat to low, cover pot and simmer gently until porcini are soft and broth is dark, 30 minutes. Use a slotted spoon to remove porcini from broth and discard.
Stir in stock, carrots, squash and chopped portobellos. Continue simmering until squash is soft and portobellos have begun to melt into broth, about 15 minutes. Taste broth and season with salt and pepper. Add shiitake and button mushrooms and barley to soup, cooking until barley is plump and just slightly chewy, about 30 minutes. Stir in chickpeas and kale, and simmer until kale and barley are soft, another 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with grated Parmesan.
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