• prep: 15 min
• cook: 45 min
• total: 1 hr

servings:

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

• 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

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