Ingredients

• 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

Instructions

1. Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
2. Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
3. Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
4. While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
5. Divide soup among bowls. Top with kale mixture and herbed oil.