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Kale & Mushroom Soup

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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





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