Creamy Kale and Mushroom Soup
This creamy kale and mushroom soup is a perfect easy vegetarian dinner recipe. It's so easy to throw together and tastes amazing!
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Servings: 6
Calories: 327kcal
Equipment
- Soup pot
Ingredients
- 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)
Instructions
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.
Cook the Kale:
- Add the kale to the soup and stir to incorporate. Cook for 10 minutes until tender. Turn off the heat.
To Serve:
- Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil, if desired. Enjoy!
Nutrition
Calories: 327kcal | Carbohydrates: 41g | Protein: 16g | Fat: 13g | Sodium: 194mg | Fiber: 3g | Sugar: 10g | Vitamin C: 56mg
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