Barley, Shiitake, & Chard Soup

Recipe Courtesy of Katie Bingham

2 quarts Chicken or Veggie stock, reduced by half

1 cup cooked barley

1 cup shiitake, sliced

4 tablespoons olive oil

2 cups chard, cut into wide strips

2 garlic clove, minced

juice of 1/2 lemon

Salt, Pepper and Cayenne, to taste

Directions:

      1. Put 2 quarts of stock in a sauce pot and reduce in half.

      2. While stock is reducing,  saute mushrooms on med-high heat in the olive oil.

      3. Once mushrooms are browned reduce heat to medium and add chard. Saute till chard is mostly wilted. Add lemon juice.

      4. Add garlic, salt and both peppers. Saute another 3 minutes.

      5. Add stock and barley.