Creamy Kale and Mushroom Soup

Creamy Kale and Mushroom Soup

Onion and mixed mushrooms browned hard, then a flour-and-milk roux, vegetable stock, diced potatoes, and chopped kale. Recipe by Kylie Perrotti at Tried and True Recipes. Swap the milk for more stock if you want it lighter; oat milk or coconut milk also work.

Ingredients

• 2 teaspoons neutral cooking oil
• 1 yellow onion, peeled and diced
• 1½ pounds mixed mushrooms (cremini, shiitake, oyster, or maitake), sliced
• 5 cloves garlic, peeled and minced
• 3 tablespoons butter
• 4 tablespoons flour
• 3 cups whole milk (or stock)
• 5 cups low-sodium vegetable stock
• 1 teaspoon dry thyme
• 1 teaspoon crushed red pepper, more or less to taste
• ½ teaspoon crushed rosemary
• 3 russet potatoes, peeled and diced
• 8 ounces curly kale, chopped
• Kosher salt and freshly ground black pepper

Method

1. Heat the oil in a large soup pot over medium heat until very hot. Add the onion and cook 4–5 minutes.
2. Add the mushrooms and cook, stirring occasionally, about 10 minutes until well browned. Season with salt and pepper.
3. Add the garlic and butter and cook about 45 seconds until the garlic is fragrant and the butter is melted and frothy.
4. Sprinkle the flour over the vegetables and toss to coat. Cook, stirring, 1–3 minutes.
5. Warm the milk. Add it in ½-cup increments, whisking after each addition until all of it is in. Taste and season with salt and pepper.
6. Pour in the stock and add thyme, crushed red pepper, and rosemary. Bring to a very low boil, add the potatoes, then reduce the heat and simmer about 20 minutes until the potatoes are almost fork-tender. Taste and season again.
7. Stir in the kale and cook about 10 minutes until tender. Turn off the heat.
8. Ladle into bowls and finish with a drizzle of extra-virgin olive oil if you like.