Mushroom and Kale Soup
Recipe type: Soup and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup dry wild rice
  • 4 tablespoons olive oil
  • 2 cups each sliced shiitake, cremini, and button mushrooms (for a total of 6 cups)
  • 1 cup leeks, sliced (white part only)
  • 2 cups kale, chopped (ribs removed)
  • 1 tablespoon garlic, minced or pressed
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth (or vegetable stock)
  • 2 cups half-and-half
  • Salt and pepper to taste
  • 2 tablespoons chives, minced
  1. In a medium saucepan, cook wild rice according to package directions.
  2. In a large stock pot on medium heat, warm olive oil. Add mushrooms, leeks, and kale. Cook until liquid from mushrooms evaporates (about 5 mins); stirring frequently. Add in garlic and continue cooking for 1 minute more.
  3. Whisk in flour and stir constantly for a couple of minutes. Slowly whisk in broth and half-and-half until no flour lumps remain. Reduce heat to simmer and cook until thickened. Season with salt and pepper to taste.
  4. Divide in four separate bowls and add a scoop of rice to each serving.
The different types of mushrooms really make this soup, but you can also use just one or any combination of the three.
Recipe by The 36th AVENUE at