15 ounces of baby bella or white mushrooms, thinly sliced
4 ounces of mixed mushrooms, thinly sliced (oyster, chanterelle, shitake, portabella, whatever you like)
salt and pepper
3 sprigs fresh thyme
2 sprigs fresh parsley, chopped
32 ounces mushroom broth
32 ounces chicken broth
2 large leaves of kale, stem removed, chopped
1½ cups cooked brown rice
Instructions
Heat the oil in a large pot over medium high heat and add the onions, cooking until they soften. Stir in the carrots and cook about 5 minutes on medium heat.
Stir in the mushrooms and cook for 2-3 minutes.
Add salt and pepper, stripped leaves from the thyme, parsley and the two types of broth
Bring to a boil and add the kale.
Cook on medium high until the carrots are fork tender, about 10 minutes.
Stir in the rice.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/mushroom-kale-and-rice-soup/