Ingredients

• 1 cup pearl barley
• 1/4 cup olive oil
• 1 lb cremini mushrooms or 1 lb mixed mushrooms, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 bunch kale, stemmed and shredded
• kosher salt & freshly ground black pepper
• 1 pinch nutmeg
• 32 ounces chicken stock (4 cups) or 32 ounces vegetable stock (4 cups)
• 1/4 cup dried porcini mushrooms or 1/4 cup mixed wild mushroom
• pecorino romano cheese, shaved for garnish

Instructions

1. Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.

2. Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.

3. Add the kle and cook until wilted; season with salt, pepper, and nutmeg.

4. Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.

5. Stir in the reserved barley and heat through.

6. Serve in shallow bowls with shaved cheese on top.