Kale and Mushroom Soup
This vegetarian kale soup is a great way to utilize seasonal winter vegetables like mushrooms and garlic. Serve with bread or salad for a full meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 20 garlic cloves*
- 5 ounces shiitake mushrooms**
- 1 pound broad leaf kale (2 bunches)
- 2 tablespoons olive oil
- 1/3 cup rice vinegar
- 10 cups vegetable broth
- 2/3 cup farro
- Kosher salt
Instructions
- Thinly slice the garlic. Remove the stems from the mushrooms and thinly slice them. Roughly chop the kale.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the mushrooms and a bit of kosher salt, then sauté beginning to brown, about 8 minutes. Add the garlic and sauté 2 minutes more. Add the rice vinegar; simmer, stirring, until vinegar is almost evaporated.
- Add the vegetable broth and farro to the pot. Bring to a boil, then simmer for 20 minutes.
- Add the kale and cook for 5 to 10 minutes until the kale is tender. Season to taste with kosher salt.
Notes
*This is not a typo! This really does have 20 cloves of garlic, but the flavor is not overly strong (it doesn’t leave us with garlic breath).
**Substitute cremini mushrooms, also known as baby bella mushrooms, or white button mushrooms.
