Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week, she says that the flavor is just a litte smokey with a hint of heat.
1/4 cup olive oil
10 oz button mushrooms, cleaned and sliced
1-1/2 tsp smoked paprika
Pinch ground cayenne pepper
1 large onion, diced
2 cloves garlic, minced
2 lbs russet potatoes (3-4), peeled and diced
7 cups chicken or vegetable broth
8 oz kale (small-medium bunch), stems removed
Salt & pepper
Optional: Andouille or other smoked sausage, sliced thin
- Heat half the oil in a large pot over medium-high heat. Add mushrooms and cook for about 12 minutes, stirring occasionally, until well-browned. (If using sausage, add now and heat until edges are a little brown.) Stir in smoked paprika, cayenne pepper, and salt; then transfer to a plate.
- Return pot to medium-high heat. Add remaining oil and onion; cook for 3-5 minutes, stirring occasionally, until onion has softened. Stir in garlic and cook for 30 seconds.
- Add diced potatoes and broth. Once mixture begins to boil, reduce heat to medium-low and cook uncovered for 20 minutes or until potatoes are tender.
- Add kale and cook for about 3 minutes, or until wilted but still vibrant green. Puree with stick (immersion) blender in pot, or in batches in regular blender, until smooth, with small flecks of kale.
- Increase heat to medium; once the pureed soup begins to boil, stir in cooked mushrooms/sausage and salt & pepper. Serve hot.
Makes 6 servings. Freezes well.
From: Ellie Krieger, Nutritionist and Cookbook Author. Published in Star Ledger, reprinted from Washington Post
Share to Print