Mushroom, Kale, and Rice SoupPosted by in Food
It is definitely soup season, but at my house I’m making soup several times a week to feed my father-in-law (a true soup fan) while my mother-in-law is in rehab for a nasty fall. I’m making big batches, so we can have some dinner, I can send some home with him, and I have some to freeze. At the rate I’m going, I’m completely set should we be snowed in all winter.
My latest creation is mushroom kale soup. It’s hearty, it’s healthy, and it was easy to make. This was fantastic served with garlic bread.
- 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
- 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.
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