Mushroom and Kale Soup
Mushroom and Kale Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mushroom and kale soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mushroom and Kale Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Mushroom and Kale Soup is something which I have loved my entire life. They are nice and they look fantastic.

Add potatoes, carrots, celery, and onion. The final week of my farm share included a huge bunch of curly kale. It was too big to fit into my fridge, and the weather was too cold for kale salad. I had a lot of mushrooms and some cooked butternut squash in my fridge, so I put them together into soup.

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

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

It's the perfect blend for a rich, creamy soup on a cold, winter night! Kale is one of the world's healthiest foods and is bursting with nutrients. Push the mushrooms to one third of the baking sheet and add half the kale leaves to the other side. This low carb keto soup recipe is a simple blend of sausage, kale and mushrooms cooked in a chicken broth base.

Steps 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.

Push the mushrooms to one third of the baking sheet and add half the kale leaves to the other side. This low carb keto soup recipe is a simple blend of sausage, kale and mushrooms cooked in a chicken broth base. A delicious heartwarming meal or side dish. In the SF Bay Area, we have access to many fresh mushrooms, like porcinis and chanterelles, that are difficult at best to cultivate and instead require the skilled eye, scientific mind and local knowledge of the expert forager. Mushroom Lentil Soup with Kale The bowl overfloweth with mushrooms in this mushroom lentil soup.

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