Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

　　

Ingredients

4 servings

　　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 tsp. honey

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Divide soup among bowls. Top with kale mixture and herbed oil.