Full of fiber and nutrients—this soup is light but filling for chilly fall days. Mushrooms bring that umami flavor that tastes so satisfying when there’s a cold nip in the air. 

Serves 8


  • 3 1/2 cups (any) mushrooms, sliced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 large cloves garlic, minced
  • 1 cup farro or barley
  • 2 Tbsp fresh thyme
  • 1 1/2 tsp coarse sea salt
  • 1/2 tsp freshly black pepper
  • 1 large bay leaf
  • 8 cups vegetable stock
  • 1 cup shredded Napa cabbage
  • 1 cup shredded kale
  • Broccoli sprouts for garnish


  1. In a large pot, saute onions, celery, carrots, and garlic until translucent. Add mushrooms and continue cooking for about 3–5 minutes until lightly softened. 
  2. Add in farro or barley, thyme, salt, pepper, bay leaf, and vegetable stock. Bring to a boil, then reduce to a low simmer and let it cook for about 45 min to an hour.
  3. Stir in the kale and cabbage just before serving. Adjust seasoning as needed. Garnish with broccoli sprouts.

Emily Turngren is the owner and chef of emVISION FOODS CO. A fresh, home delivery meal service in the Memphis area. She has been in the food industry for over 20 years as a private chef and cooking instructor. Learn more at emvisionfoods.com. Follow on Instagram @emvision_foods_ co