Rinse 1 cup of barley, then combine it in a saucepan with 3 cups of vegetable stock. Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes. After 20 minutes have passed, check for doneness every 5 minutes until it’s al dente. The barley should be a little bit chewy in the center, but not hard. Next, rinse it under cold water and set aside until you’re ready to use.
While your barley is cooking, it’s a good time to prep your vegetables. For mushrooms, cut them into thick slices (about 4 slices per mushroom.) To prepare the leeks, cut the ends off and cut into bite-sized diagonals. Next, take care to wash them well by swishing the pieces in a bowl of water, letting them sit for a few minutes, and then swishing them again before draining and drying. Coarsely chop the kale.
In a large pan, combine the vegetables, thyme, tarragon, salt, olive oil, and white wine. Cook over medium heat until the mushroom and leeks are soft.
Once the vegetables are cooked, add the barley to the pan and cook until heated through.
Lastly, remove your pan from the heat and fold in creme fraiche and apple cider vinegar.