Paleo Gerstensuppe (Barley Soup) with Mushrooms and Kale

Ingredients

• 1 cup Cauliflower Rice
• 6 cups Chicken Broth
• 8 oz Cremini Mushrooms
• 1 bunch Kale
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Prepare your vegetables: Dice the 2 medium carrots, 2 stalks celery, and 1 medium onion into roughly 1/2-inch pieces. Mince the 2 cloves garlic. Remove the tough stems from the 1 bunch kale and chop the leaves into bite-sized pieces.
2. 2Heat 2 tablespoons of olive oil in a large 6-quart pot over medium heat (about 300°F or 150°C). Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables begin to soften.
3. 3Add the minced garlic and 8 ounces of cremini mushrooms to the pot. Continue to cook, stirring, for another 5 to 7 minutes, or until the mushrooms have released their liquid and started to brown.
4. 4Pour in the 6 cups of chicken broth. Add the 1 teaspoon of thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together and bring the soup to a rolling boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes. This allows the flavors to meld together.
6. 6Stir in the 1 cup of cauliflower rice and the chopped kale. Increase the heat slightly to bring the soup back to a gentle simmer, then cook for an additional 10 minutes, or until the cauliflower rice is tender and the kale is wilted.
7. 7Serve the Paleo Gerstensuppe hot.

Substitutions

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