Grain Bowl Soup
A hearty and nourishing soup featuring roasted wild mushrooms, cherry tomatoes, and crispy kale served over mixed grains in a rich bone broth base, finished with a bright herbed oil.
Ingredients
- •1 lb mixed wild mushrooms
- •12 oz mixed baby heirloom cherry tomatoes
- •2 whole shallots
- •¾ cup extra-virgin olive oil
- •1½ tsp kosher salt
- •½ cup dill
- •½ cup parsley
- •¼ cup lemon juice
- •1 tsp honey
- •¼ tsp crushed red pepper flakes
- •7 cups bone stock
- •3 cups cooked grains
- •1 bunch curly kale
- •4 cloves garlic
- •
Cooking Instructions
- 1.
Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
15 min
- 2.
Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
5 min
- 3.
Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
10 min
- 4.
While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
4 min
- 5.
Divide soup among bowls. Top with kale mixture and herbed oil.
2 min
