Making soups is one of my favorite things to do. Eating seasonally is the best when you understand what produce is at its peak. This time of the year the incredible dark and leafy greens really stand out. Also mushrooms are off the charts and are begging to be enjoyed.
Soups are one of the things that can seem daunting to prepare but are actually quite simple. A lot of the times you may already have the ingredients in your pantry without having to make a run to the store.
Mixing up the flavor profile can change a soup completely, so don’t be afraid to try different spices in your soups. I found a couple of different spices in my stocking this year and it has been fun playing with them in new ways. Fenugreek is my new favorite spice. It can help control diabetes and blood sugar levels among other benefits. Currently using in a spice mixture on roasted delicata squash, recipe will be forthcoming!
Wild Mushroom & Kale Soup
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4-6 1x
1 1/2 lbs cremini mushrooms, rinsed, rough chopped & cleaned
1 lb chanterelle mushrooms, rinsed, rough chopped & cleaned
2 small onions diced
2 large cloves garlic minced
4 carrots peeled & chopped
1/2 bunch of kale, rinsed & chopped small (remove spine before chopping)
6 cups stock (I prefer the Better Than Bouillon No Chicken Base)
2 tablespoons brandy
1 tablespoon freshly cracked pepper
1 teaspoon Kosher salt
1 tsp Herbs Duxelles (from Savory Spice Shop in Portland OR)
Aleppo pepper (optional)
Dice onions and add them to a large stock pot and saute. After 5 minutes, add the garlic
to the onions and allow to carmelize for another 5 minutes. Season with the salt & pepper
and set aside. Add all the mushrooms to your pot and saute until they have been reduced by
1/2 (about 10 minutes). Sprinkle with the Herbs Duxelles and add the carrots and
saute for another few minutes. Next add all ingredients (except the kale) into pot with
the stock and bring to a boil. Then reduce heat to a simmer, add the lid and cook for 20
minutes. Romove the pot from the heat and allow to partially cool. Remove about 2 cups
of the soup and puree in a blender and add back to the soup. Add the chopped kale and
allow to wilt. Serve the soup in your favorite bowl with some Aleppo pepper, and enjoy!