Mushroom Garlic Kale Soup

      No Comments on Mushroom Garlic Kale Soup
Print Friendly

Photo Feb 22, 8 55 29 PM

A good collection of vegetarian-friendly recipes is always a great thing to have on hand. You can check out the ones I’ve been saving on Pinterest.

As a host, I think it’s important to make sure your guests feel welcomed, and, to me, that means taking into consideration what people can/cannot eat when planning out a meal. The great thing about the vegetarian dishes I have been experimenting with is that they are so tasty that even my carnivore friends can enjoy the veggie goodness!

Photo Feb 20, 9 29 32 PM

This particular dish is a great winter warmer infused with so many nutrients from all the healthy ingredients. I chose to make my own mushroom stock for extra flavor power, but you can certainly start with a veggie or chicken broth to save time.

I started with this recipe and modified a bit.

Mushroom Garlic Kale Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Flavorful soup that packs a nutrient punch
Ingredients
  • 4 cups vegetable or chicken broth
  • ½ lb mushrooms (crimini, baby bella, shiitake, whatever you like!)
  • 8-10 kale leaves
  • 5-6 cloves garlic
  • ¼ cup rice vinegar
  • 1 TB butter
  • ½ tsp salt
  • 1 TB fish sauce/soy sauce
  • ½ TB sugar
  • Dash fresh ground pepper
  • Grated parmesan (optional)
Instructions
  1. Slice up the mushrooms
  2. Cut out the hard kale stems and then roughly chop up the kale
  3. Peel and slice the garlic
  4. Place the broth in a large pot and heat to medium
  5. While broth is heating, take a pan and add butter, salt, mushrooms and sauté mushrooms on medium heat till they are browning and smell amazing (10 minutes)
  6. Add the garlic and cook another 2 minutes
  7. Add the rice vinegar and cook until the vinegar mostly evaporates (5-10 minutes)
  8. Pour the mushroom/garlic/vinegar mix into the pot of heated broth and bring to a boil. Reduce heat to medium-low and simmer about 20 minutes with a loose lid
  9. Add kale, fish sauce, sugar, pepper and cook another 10 minutes or so
  10. Taste and add more salt as needed
  11. Serve immediately and top with cheese if you wish!

If you would like to make your own mushroom stock, this is very easy to do while watching all the episodes of House of Cards in a row and attempting to fold laundry. Not that I would know anything about that…

Here is the recipe I used: http://www.vegetariantimes.com/recipe/mushroom-stock/

Related Posts to Love: