2 tablespoons olive oil
10 ounces button, shiitake, or baby portobello mushrooms, sliced
1 bunch scallions, sliced
3 carrots, sliced
Salt and pepper, to taste
2 cups chicken or vegetable stock
1 1/2 cups cooked kale
4 cups cooked barley
2 pieces cooked chicken, skinned, boned, and shredded
1. In a large skillet over medium heat, heat the olive oil. Add the mushrooms, and cook, stirring occasionally, for 4 minutes or until they release their juices.
2. Add the scallions, carrots, salt, and pepper. Cook, stirring, for 2 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender.
3. Stir in the kale, barley, and chicken. Simmer for 2 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like. Sally Pasley Vargas