INGREDIENTS
1/2 cup
Baby kale
1
Bay leaf
2
stalks Celery
2 cups
Cremini mushrooms
2 cloves
Garlic
1
Onion
1 cup
Oyster mushrooms
1 25 gram package
Shitake mushrooms, dried
2 tsp
Thyme, leaf
5 cups
Vegetable stock
2 tbsp
Worcestershire sauce
1/2 cup
Barley
1
Salt and pepper
2 tbsp
Apple cider vinegar
2 tbsp
Olive oil
2 cups
Water, hot