- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and diced
- 1½ pounds mixed mushrooms such as cremini, shiitake, oyster, or maitake sliced
- 5 cloves garlic peeled and minced
- 3 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk or stock
- 5 cups vegetable stock low-sodium
- 1 teaspoon dry thyme
- 1 teaspoon crushed red pepper more or less to taste
- ½ teaspoon crushed rosemary
- 3 Russet potatoes peeled and diced
- 8 ounces curly kale chopped
Brown the Vegetables:
Heat the neutral oil in a large soup pot over medium heat until very hot. Add the diced onion and cook for 4-5 minutes.
Add the mushrooms and cook, stirring occasionally, for 10 minutes until very well-browned. Season with salt and pepper.
Add the garlic and butter and cook for 45 seconds until the garlic is fragrant and the butter is melted and frothy.
Make the Roux:
Sprinkle the flour over the vegetables and toss to coat. Cook, stirring regularly, for 1-3 minutes.
If using milk, warm it in the microwave in 45-second increments until completely warm.
Add the milk to the flour, in 1/2 cup increments, whisking after each addition until all the milk has been added. Taste and season with salt and pepper.
Finish the Soup:
Pour the stock into the soup and season with thyme, crushed red pepper, and rosemary. Bring to a very low boil and add the potatoes. Reduce heat and simmer for 20 minutes or until the potatoes are almost fork-tender. Taste and season again to your preferences.
Calories: 327kcal | Carbohydrates: 41g | Protein: 16g | Fat: 13g | Sodium: 194mg | Fiber: 3g | Sugar: 10g | Vitamin C: 56mg