In a large soup pot, heat 2 teaspoons of olive oil over medium heat. Add the onion, celery and 4 cloves of garlic. Sauté, stirring often, until onion is translucent and starts to brown, 6-7 minutes.

Add the tomatoes and sauté until saucy, about 5-6 minutes. Add the mushroom stock , the bouquet garni, and the barley. Bring to a boil, turn the heat down, cover and let cook for 35 minutes or more, until the barley is tender with a chewy center.

While the barley is cooking, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the mushrooms and sauté until browned, 6-7 minutes. Add the leftover 2 cloves minced garlic and sauté for one more minute. Deglaze with the rice vinegar, add 1 tablespoon tamari and scrape up any brown bits at the bottom of the skillet. Remove from the heat.

When the barley is done, add the mushrooms, the kale, the parsley and 1 tablespoon tamari. Heat through until the kale is wilted. Remove the bouquet garni, taste and adjust seasonings. Bon appétit!