Hello 36th Avenue fans! It’s me, Jen, from Bakerette back to share with you a delicious and healthy recipe for Mushroom and Kale Soup! This soup is loaded with wild mushrooms, nutritious kale, and a surprise topping of wild rice! It’s the perfect blend for a rich, creamy soup on a cold, winter night! Delicious Hearty and Nutritious Mushroom and Kale Soup by Bakerette.comKale is one of the world’s healthiest foods and is bursting with nutrients. It’s in the same family as broccoli, cabbage, and cauliflower, which contain the largest concentrations of sulfur compounds that aid the liver in destroying toxic substances. If you’re vegetarian, you can easily switch out the chicken broth for vegetable stock. The flavor will still be down-right delicious! Oh, and don’t skimp out on the wild rice! It adds a richer, stronger flavor than you’ll get with white or brown rice! Add the rice to individual servings just before serving and not while cooking or the rice will absorb too much of the liquid. Hearty and Nutritious Mushroom and Kale Soup by Bakerette.com Enjoy! Thank you so much Desiree for having me over once again to play in your space.

Mushroom and Kale Soup
Prep time
Cook time
Total time
Recipe type: Soup and Stews
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.


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I hope you all will stop by and visit me at Bakerette.com or elsewhere on the web. 

Jen at Bakerette.com

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