After returning from vacation, I felt like I should try to be frugal this week, so I have been eating up whatever is in the house. Tucked away in my freezer were two servings of Barley Stew with Leeks, Mushrooms, and Greens from Bon Appétit.
I'd made this soup earlier this winter after reading about the recipe on The Pink of Perfection, and frozen some of the servings. I had forgotten just how good this soup was; Sarah was right when she wrote, "The flavor of this soup really develops after a couple of hours of sitting or when it’s left overnight in the fridge." The recipe is definitely going to be in rotation again next winter. Plus, the ingredients were super-healthy and very affordable.
Bon Appétit's Barley Stew with Leeks, Mushrooms, and Greens
1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
1. Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.
2. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes.
3. Add tomatoes with juice; stir 1 minute.
4. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.
5. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
Recipe by Bon Appétit, photo by The Pink of Perfection.