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Categories:
olive oil mushrooms onion carrot celery garlic bay leaf oregano rosemary salt pepper pearl barley vegetable broth collard greens
Viewed: 51 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 16 ounces mushrooms, sliced
- 1 onion, sliced
- 1/2 carrot, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon oregano
- 1/4 teaspoon rosemary
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup pearl barley, rinsed
- 1 1/2 quarts vegetable broth
- 10 ounces collard greens
Method
- Heat oil in soup pot over medium-high heat. Add mushrooms through black pepper. Cook about 15 minutes.
- Stir in barley and stock. Bring to a boil and reduce heat to a medium simmer.
- Simmer until barley is tender, about 40 minutes.
- Add collard greens, simmer 10 more minutes.
