Mushroom Kale Soup
Serves: 8
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 carrots, peeled and thinly sliced
  • 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
  1. 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.
  2. Stir in the mushrooms and cook for 2-3 minutes.
  3. Add salt and pepper, stripped leaves from the thyme, parsley and the two types of broth
  4. Bring to a boil and add the kale.
  5. Cook on medium high until the carrots are fork tender, about 10 minutes.
  6. Stir in the rice.
Recipe by Putting It All On The Table at