Wild Mushroom & Kale Soup

Wild mushroom kale soup | Rosemary, Salt + Thyme


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!