Recipe Book: Cream of Kale & Mushroom Soup

Beautiful Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!


I loved Lewis Carroll’s books growing up, and while the latest movie adaptation of his stories had little going for it aside from Johnny Depp and his wonky hat, it reminded me of how fabulously nonsensical his poems are.  I’m starting to think his “Beautiful Soup” poem is the source of my obsession with soup…

This week’s experiment combines my favorite and least favorite vegetables in a creamy, super-nutritious soup.  After binging on snacks and not-so-healthy foods during Sunday’s football party, both my fiance and I weren’t feeling so hot.  In order to soothe our unhappy tummies, I made a big pot of cream of mushroom and kale soup.  While I absolutely abhor whole mushrooms (can you say slimy?), pureed mushrooms add a delicious, smoky flavor to soups – and of course kale makes anything fabulous.

-4 to 5 cups of kale, de-stemmed and torn into bite sized shreds (Red Russian kale is my fav!)
-2 large portobello mushrooms (Feel free to use more than 2 – and other varieties – depending on your level of mushroom love.)
-5 large scallions
-5 cloves of garlic
-olive oil for sauteing
-1 cup heavy cream
-2 1/2 cups whole milk (Of course, Nice Farms milk is always my first choice!)
-salt & pepper to taste
-spices (I love experimenting with new combinations of spices in my soups, so feel free to adventure through your spice rack.  For this soup, I used lemon pepper, turmeric, and fresh ground oregano.)

images-Dice the garlic, scallions, and mushrooms.  (Don’t worry about dicing them super small as they’re going to be pureed.  No need to get your hands unnecessarily garlic-ized.)  Saute them in the olive oil for about 5 minutes, until the mushrooms start to brown.  You don’t want them to get mushy, though.  (Helpful hint: the shrooms will absorb a LOT of oil, so don’t be surprised when you have to use unholy amounts.)
-Once the shrooms are cooked, set the mix aside to let cool a bit.  While you’re waiting, pour the cream and milk into a large pot and start heating over medium heat.  Once the shrooms mix has cooled enough to work with, puree in a food processor until smooth.  Add to pot and stir until thoroughly mixed.
-Once the creamy mix in the pot has warmed almost to boiling, add the kale shreds and reduce to low heat.  Season to taste.  Simmer for 10-15 minutes to allow kale to cook.
-Serve with delicious bread and enjoy!


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