I don’t know what the weather was like in your neck of the woods today, but we had temps close to 100 degrees. That is NOT fall weather! I need a chill in the air, so I can enjoy my caramel apple spice from Starbucks while wearing a scarf and watching the leaves fall. C’mon Missouri…
Despite current weather trend, soups are my saving grace in the fall. One pot, low mess, an easy dinner, and great leftovers. This mushroom and kale soup was a new one for me. I love mushroom soup, but sometimes it’s not as filling as other soups that have pasta, rice, or beans. I had some red kale in the fridge that I decided to add. Who knew kale and mushrooms would hit it off so well?. The kale is mild enough not to overpower the flavor of the mushrooms, but it adds a nice hearty texture to the soup.
Ingredients:
-1 and 1/2 cups assorted mushrooms (I used portobello, crimini, and shiitake.)
-1 cup chopped kale
-1/2 of an onion (chopped finely)
-2 cloves garlic (minced)
-1/2 cup chopped parsley
-2 and 1/2 cups stock
-1 cup cream (or 1 cup whole milk)
-5 tablespoons butter
-3 tablespoons flour
-1 teaspoon paprika (I used Hungarian paprika, but any would work fine.)
-1 and 1/2 teaspoons lemon juice
Directions:
1. Saute onion and garlic in butter on low heat for 7 minutes. Add finely chopped mushrooms and saute an additional 5 minutes until mushrooms are soft.
2. Add stock and paprika. Simmer on low for 10 minutes.
3. In a separate bowl, whisk cream (or milk) and flour together. Add to the pan and simmer for 15 additional minutes.
4. Remove stems from kale. Chop leaves and add to the pan. Simmer 5 additional minutes.
5. Add lemon juice and parsley. Salt and pepper to taste.
6. Serve soup with crusty rolls or a French baguette.
I think this recipe could be adapted to be a sauce for pasta or polenta. I might try to see if I can reheat my leftovers and reduce the liquid enough to more of a “saucy” consistency…I’ll keep you posted.
Soup is also a great way to “hide” veggies in a meal when your significant other or kids are so keen on them. Check out the video below for more tips and meal ideas from Country Crock. Also, their website has great recipes of all kinds to check out. http://www.countrycrock.com/
Texas Caviar
Creamy Leek and Roasted Asparagus Soup
Fruit Filled Shortbread Cookies
Pumpkin Yogurt Parfait
So yummy for the coming fall and winter seasons!
I do need to try this! So, I’m dying to know…have you painted your dining room yet?
Oh yeah, this looks like something I need to make.
Oh. My. Goodness. This one I’m making!
this soup was Awesome!!!!