I’m usually the one to use superlatives, but this time it was Alex who called this the “best soup ever”. Granted, he was probably making fun of me, but that doesn’t take away from the fact that this soup is one of our favorites – and darn good! It’s a great way to use seasonal ingredients, with winter being prime time for hardy greens like kale (if you’re local, try the winter farmer’s market).
Even better is the delicious flavor that the garlic (20 cloves of it!) brings to this broth, along with the savory shiitake mushrooms. While this is good news for garlic-philes like ourselves (and for your health!), don’t be dissuaded if you’re not a garlic lover. Somehow, the taste isn’t overly strong, but softens into a savory goodness. I wasn’t even left with garlic breath! (I promise.) Give it a try, and let me know if my love for this stuff has clouded my tastebuds :)
Garlic and Kale Soup
Serves 6 to 8
What You Need
20 cloves garlic
5 ounces shiitake mushrooms
10 cups vegetable broth
2/3 cup farro (or barley)
1 pound broad leaf kale (2 bunches)
2 tablespoons olive oil
1/3 cup rice vinegar
1 Thinly slice 20 cloves garlic. Stem and thinly slice 5 ounces shiitake mushrooms. Stem and coarsely chop the kale.
2 In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the mushrooms and a bit of salt, and sauté for about 8 minutes or until beginning to brown. Add the garlic and sauté 2 minutes more. Add 1/3 cup rice vinegar; simmer, stirring, until vinegar is almost evaporated.
3 Add 10 cups vegetable broth and 2/3 cup farro to mushroom mixture in the pot. Bring to a boil, then simmer for 20 minutes.
4 Add the kale and cook for 5 to 10 minutes until the kale is tender. Season to taste with kosher salt.