Mushroom and Kale Soup
Mushroom and Kale Soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mushroom and kale soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This vegetarian kale soup is a great way to utilize seasonal winter vegetables like mushrooms and garlic. Serve with bread or salad for a full meal. I'm usually the one to use superlatives, but this time it was Alex who called this the "best soup ever." Granted, he was probably making fun of me, but that.

Mushroom and Kale Soup is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mushroom and Kale Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook mushroom and kale soup using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom and Kale Soup:
  1. Take 1/2 cup dry wild rice
  2. Prepare 2 tbsp unsalted butter
  3. Make ready 2 tbsp olive oil
  4. Make ready 2 cup each sliced shitake, cremini, and button mushrooms
  5. Prepare 1 cup sliced leeks, white parts only
  6. Get 2 cup chopped kale, ribs removed
  7. Take 1 tbsp minced fresh garlic
  8. Make ready 1/4 cup all-purpose flour
  9. Take 2 cup low-sodium chicken broth
  10. Get 2 cup half-and-half
  11. Take 2 tbsp minced fresh chives
  12. Take 1 Salt and pepper to taste

And today I have a great recipe for the kale and mushroom lovers. I'm a big fan of easy soups. Vegan main dishes don't get easier than this mushroom and kale soup seasoned with herbes de Provence and loaded with potatoes and carrots. Place kale in a separate saucepan over low heat and add water to cover.

Instructions to make Mushroom and Kale Soup:
  1. Cook wild rice according to package directions.
  2. Heat butter and oil in a large pot over medium. Add mushrooms, leeks, and kale; cook until liquid released from mushrooms evaporates, 5 minutes. Stir in garlic; cook 1 minute.
  3. Stir in flour; cook 3 minutes, stirring constantly. Slowly whisk in broth and half-and-half until no lumps remain. Bring soup to a simmer and cook until thick, 5 minutes; season with salt and pepper. Serve soup with rice and garnish with chives.

This soup is loaded with wild mushrooms, nutritious kale, and a surprise topping of wild rice! Kale is one of the world's healthiest foods and is bursting with nutrients. It's in the same family as broccoli, cabbage, and cauliflower, which contain the largest concentrations of sulfur compounds that aid the. So I just made a soup-y mixture of thyme and garlic-spiked mushrooms and pureed half of them with a bit of plant-based milk. Scrape the creamy blended mushroom mixture back into the pot.

So that’s going to wrap it up with this special food mushroom and kale soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!