Mushroom and Kale Soup
Mushroom and Kale Soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, mushroom and kale soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. This recipe for creamy kale and mushroom soup is not too difficult to prepare at all! I simply sauté a diced onion and a lot of mixed mushrooms, about a pound and a half, until very well-browned.

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

To begin with this recipe, we have to first prepare a few components. You can have 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. Prepare 1/2 cup dry wild rice
  2. Make ready 2 tbsp unsalted butter
  3. Prepare 2 tbsp olive oil
  4. Prepare 2 cup each sliced shitake, cremini, and button mushrooms
  5. Take 1 cup sliced leeks, white parts only
  6. Make ready 2 cup chopped kale, ribs removed
  7. Take 1 tbsp minced fresh garlic
  8. Take 1/4 cup all-purpose flour
  9. Make ready 2 cup low-sodium chicken broth
  10. Prepare 2 cup half-and-half
  11. Prepare 2 tbsp minced fresh chives
  12. Get 1 Salt and pepper to taste

Mushroom, Kale and White Bean Soup This White Bean Soup with Mushroom and Kale in Tomato based broth is so hearty and 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." Push the mushrooms to one third of the baking sheet and add half the kale leaves to the other side.

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.

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." Push the mushrooms to one third of the baking sheet and add half the kale leaves to the other side. Add the kale and cook to wilt; season with salt, pepper and the nutmeg. In a large pot, gently heat olive oil over medium heat. Add mushrooms and cook a few minutes until slightly softened.

So that’s going to wrap it up for this exceptional food mushroom and kale soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!