2leeks, white and light green parts halved & thinly sliced (about 2 cups)
Salt & pepper, to taste
8ozcremini mushrooms, cleaned and sliced
8ozwhite button mushrooms, cleaned and sliced
2large carrots, diced
1/4teaspoondried red pepper flakes
1(14.5 oz) can fire roasted diced tomatoes
1 1/2cupsbarley (or short grain brown rice for a gluten-free option)
8cups(2 quarts) vegetable stock
1(8 oz) bunch lacinato kale, stems removed, leaves torn into bite-sized pieces
1/2cupdry white wine, like chardonnay
Freshly grated Romano cheese, for serving (optional)
Garlic bread or crusty baguette, for serving on the side (optional)
Add 2 tablespoons of olive oil to a large dutch oven or soup pot. Warm over medium heat, then add the leeks. Season with fresh cracked salt & pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Add another tablespoon of oil to the pan, and add the mushrooms and carrots. Cook, stirring occasionally, until the mushrooms are lightly browned, about 15 minutes.
Add the garlic, rosemary, and red pepper flakes and cook for 1 minute, stirring frequently to prevent the garlic from burning.
When the garlic is fragrant, add the can of tomatoes, barley, and 6 cups of vegetable stock. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 30 minutes.
After the stew has been simmering for 30 minutes, uncover, add the kale, 2 more cups of vegetable stock, and 1/2 cup wine. Simmer, uncovered, for 10 minutes, until the kale is tender and the stew has the desired texture (it will absorb more liquid and become thicker as it sits).
Ladle into bowls and top with grated romano cheese. Serve with garlic bread or a crusty baguette for dipping! This stew makes great leftovers- the flavors deepen as it rests.
Mushroom Kale Barley Stew by dietitian Erica Julson (https://www.ericajulson.com/mushroom-kale-barley-stew/)