Mushroom, Kale, And Barley Soup - cooking recipe

Ingredients

1 cup pearl barley
1/4 cup olive oil
1 lb cremini mushrooms or 1 lb mixed mushrooms, sliced
1 onion, chopped
4 garlic cloves, minced
1 bunch kale, stemmed and shredded
kosher salt & freshly ground black pepper
1 pinch nutmeg
32 ounces chicken stock (4 cups) or 32 ounces vegetable stock (4 cups)
1/4 cup dried porcini mushrooms or 1/4 cup mixed wild mushroom
pecorino romano cheese, shaved for garnish

Preparation

Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
Stir in the reserved barley and heat through.
Serve in shallow bowls with shaved cheese on top.