Creamy Kale and Mushroom Soup

In this Kale and Mushroom soup recipe I combines the earthy flavors of fresh button mushrooms with the vibrant taste of kale and flavorful base of aromatic agents onion and garlic. This creamy soup offers a comforting taste in a bowl any time of the year.

This kale and mushroom soup recipe was inspired by my kale that has been in the fridge for days and it was starting to losing its shape. Mushrooms and these other ingredients are staple in my kitchen, and today they came in handy.

This kale soup recipe was so easy I couldn’t believe how delicious it turned out, almost like too good to be true type of situation. Another recipe that was unplanned and walk in a park was this 3 ingredients potato soup, definitely worth you giving it a try.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Kale: Use curly kale or lacinato (Tuscan or dinosaur kale) for their robust flavor and texture. Spinach or Swiss chard can be used if kale is unavailable, though they will provide a milder flavor.
• Mushrooms: I used button mushrooms because they are great for their earthy flavor and texture. For a more intense flavor, try shiitake or portobello mushrooms.
• Vegetable broth: I used vegetable broth. Chicken or beef broth can be used if you are not following a vegetarian diet, or you can use water instead, though the flavor will be less intense.
• Olive oil
• Heavy cream: If you don’t want to use heavy cream, coconut milk can provide a dairy-free alternative with a slightly different flavor profile, or you can use half-and-half for a lighter option.
• Onion: Yellow onions are best for their balance of sweetness and sharpness
• Celery: Fresh celery stalks add a nice crunch and subtle flavor.
• Garlic: minced garlic or garlic powder will get the job done.
• Seasoning: As always this is an open check book, do you bestie. I used dried thyme, a pinch of salt & black pepper for taste.

How to make Kale and Mushroom Soup

1. Prepare the vegetables. Rinse and shred the kale, chop the onion and celery. Slice the mushrooms and mince the garlic.
2. In a saucepan, sauté the onion and celery with a tablespoon of olive oil until the onions are soft.

3. Add the minced garlic, kale, mushrooms, and other spices that you choose to use. Sautee for 5 minutes or just enough for the spices and garlic to release the aromatics. If the veggies stick to the pan or show signs of burning then add about a tablespoon of the broth and continue cooking.

4. Add the vegetable broth and cover the pot and allow it to simmer for 15 to 20 minutes.

5. On the last 5 minutes, add the heavy cream and do a taste test then adjust seasoning if needed.

6. Serve and enjoy!

Tips & mistakes to avoid when cooking this kale and mushroom soup.

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
3. When you are preparing the kale, don’t forget to remove the tough stems, we only need the leaves in this soup recipe cause we already have the celery for that crunchy texture.

How to store and reheat leftover soup

If you have any leftovers, you can freeze the soup in an air-tight container or zip lock bag and it will be good for up to 3 months in the freezer or 3-4 days in the fridge. My husband and I loves this kale soup so much that there are usually no leftovers.

To reheat, place the kale and mushroom soup over medium heat in a saucepan and stir occasionally until it is hot, or heat it in the microwave for a few minutes.

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