Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
- 4 servings
- Active Time
- 15 minutes
- Total Time
- 45 minutes
- 1 lb. mixed wild mushrooms, cut into 1/4″ slices
- 12 oz. mixed baby heirloom cherry tomatoes
- 2 shallots, thinly sliced
- 3/4 cup extra-virgin olive oil, divided
- 1 1/2 tsp. kosher salt, plus more
- 1/2 cup finely chopped dill (from about 2 bunches)
- 1/2 cup finely chopped parsley (from about 1 bunch)
- 1/4 cup fresh lemon juice
- 1/4 tsp. crushed red pepper flakes
- 7 cups homemade beef or chicken bone stock or low-sodium bone broth
- 3 cups cooked grains, such as barley, quinoa, rice, farro, or spelt
- 1 large or 2 small bunches curly kale, stems removed, torn into pieces
- 4 garlic cloves, thinly sliced
- 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.
- Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
- 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.
- 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.
- Divide soup among bowls. Top with kale mixture and herbed oil.