During an injury eons ago the mother of two of my students brought me soup. It was the most glorious soup and admittedly included ingredients I would not ordinarily have considered. It was a mushroom barley (!) soup and I still think of it, it was amazing. So was the visit. She brought her kids to sit with me and it was a wonderful experience. I love my students and seeing them was restorative. I recall asking her for the recipe and she responded like “What? That old thing?”.
I set out to recreate it but not knowing what was in it and not being able to eat barley I started playing around in the kitchen. This is what I came up with. It has no resemblance to that healing soup but it more “me”. This soup includes some of my favorite flavors and because I’m trying to eat more greens, kale. I admit I’m not a huge kale fan. It is fine but I don’t love it. So eating kale in this soup makes me feel really good. Like I’m doing something great for my body even though I’m not a super fan.
I know Zach will not eat this soup. It contains mushrooms! But it is a lovely soup for me to eat all week. Any mushrooms can be substituted for the shiitake mushrooms. I love all mushroom types! Don’t have quinoa? Use rice instead, though that may take longer to cook than the quinoa.
- 6 cups chicken stock
- 1 shallot, diced
- 2 cloves garlic, minced
- ½ cup Quinoa, rinsed
- 5 oz Shiitake Mushrooms
- 1 TBS Tamari Sauce
- 2 tsp Sriracha
- 1 tsp fresh ginger, minced
- 2 handfuls kale, shredded
- 1 TBS lime juice
- In a large stock pot over medium high heat add the chicken stock, shallot, garlic, quinoa, mushrooms, Tamari sauce, Sriracha, and ginger.
- Simmer covered for 20 minutes.
- Add the kale and cover, cooking for an additional 5 minutes.
- Before serving add lime juice.