Mushroom barley and kale soup

On a cold winter day, this quick soup is a nutritionally complete meal that feels like autumn. The beans and barely together make a complete protein and the kale is full of vitamin C to ward off those fall colds.

1 large onion, sliced

3 cloves of garlic, minced

3 tablespoons tomato paste (optional)

8 cups of crimini mushrooms, sliced

1 large bunch of kale, stemmed and chopped into large strips

2 cups lima beans, shelled (can use white beans or soy beans instead)

1 cup pearl barley

4 sprigs fresh thyme

2tbsp olive oil

Salt and pepper to taste

Water or chicken stock to cover (can use a vegetarian chicken stock, but not vegetable stock)

Grated Pecorino cheese to serve.

Add the olive oil into a large, heavy bottomed pot and heat on medium heat. Add the onions, sprinkle them with a pinch of salt and sweat until translucent. Add the garlic and continue cooking until fragerant. Add the mushrooms and cook until they just start to soften. Push the vegetables to the sides to expose the bottom of the pan and add the tomato paste, using a wooden spoon to mix it around and allow it to caramelize a little, but do not let it burn. When the tomato paste is ready, add thyme, beans, barley and enough stock or water to cover the contents, plus two cups. Add Salt and pepper to taste. Bring the soup to a boil covered, over high heat and then reduce heat to a simmer and slant the lid to allow steam to escape. Cook for 20 minutes. After 20 minutes, taste for seasoning and add the kale and cook for another 10 minutes.

To serve, top each bowl with a heaping teaspoon of grated pecorino cheese.