Prepare the vegetables. Rinse and shred the kale, chop the onion and celery. Slice the mushrooms and mince the garlic.
In a saucepan, sauté the onion and celery with a tablespoon of olive oil until the onions are soft.
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.
Add the vegetable broth and cover the pot and allow it to simmer for 15 to 20 minutes.
On the last 5 minutes, add the heavy cream and do a taste test then adjust seasoning if needed.
Serve and enjoy!
