• Shred the lion's mane mushroom into large chicken-like pieces (Note, the pieces shrink when cooking, so don't make them too small). Set aside.
• Heat a large soup pot or Dutch oven over medium heat. Add onions, celery, and carrots and cook until onions are translucent, about 5 minutes. Add a splash of water or vegetable stock if things start to stick. Add the garlic and shredded mushroom and cook another 3 minutes, until the mushrooms are cooked. Add a splash of water or stock if the garlic starts to stick.
• Add the 7 cups water or stock and stir to release anything stuck to the bottom of the pan. Set aside the pasta pack of 1 Copy Cat Manischewitz Vegetable Soup Mix and add the Grain and Bean Mix and Spice Mixture to the pot. Stir to combine. Bring to a boil, then turn down and simmer with lid on about 1½ to 2 hours until the beans and barley are tender.
• Add reserved pasta and kale, and cook until pasta is tender. Season to taste and serve.

Instant Pot Instructions

• Prepare mushrooms as directed. Heat electric pressure cooker on Sauté setting. When hot, add onions, celery, and carrots and cook until onions are translucent, about 5 minutes. Add a splash of water or vegetable stock if things start to stick. Add the garlic and shredded mushroom and cook another 3 minutes, until the mushrooms are cooked. Add a splash of water or stock if the garlic starts to stick.
• Add the 7 cups water or stock and stir to release anything stuck to the bottom of the pot. Set aside the pasta pack of 1 Copy Cat Manischewitz Vegetable Soup Mix and add the Grain and Bean Mix and Spice Mixture to the pot. Stir to combine. Set pressure cooker to High Pressure for 30 minutes and do a Natural Pressure Release when complete.
• Remove lid when pressure released and heat electric pressure cooker on Sauté setting. Add reserved pasta and kale, and cook, uncovered, until pasta is tender, stirring occasionally. Season to taste and serve.