Mushroom and Kale Soup

Name: Mushroom and Kale Soup
Cuisine: American
Ingredients: 1/2 cup dry wild rice; 2 tbsp unsalted butter; 2 tbsp olive oil; 2 cup each sliced shitake, cremini, and button mushrooms; 1 cup sliced leeks, white parts only; 2 cup chopped kale, ribs removed; 1 tbsp minced fresh garlic; 1/4 cup all-purpose flour; 2 cup low-sodium chicken broth; 2 cup half-and-half; 2 tbsp minced fresh chives; 1 Salt and pepper to taste

Renee Purpus @cook_2771039

Mushroom and Kale Soup

Renee Purpus @cook_2771039

Saved

Ingredients

1/2 cupdry wild rice
2 tbspunsalted butter
2 tbspolive oil
2 cupeach sliced shitake, cremini, and button mushrooms
1 cupsliced leeks, white parts only
2 cupchopped kale, ribs removed
1 tbspminced fresh garlic
1/4 cupall-purpose flour
2 cuplow-sodium chicken broth
2 cuphalf-and-half
2 tbspminced fresh chives
1Salt and pepper to taste

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Steps

1

Cook wild rice according to package directions.
2

Heat butter and oil in a large pot over medium. Add mushrooms, leeks, and kale; cook until liquid released from mushrooms evaporates, 5 minutes. Stir in garlic; cook 1 minute.
3

Stir in flour; cook 3 minutes, stirring constantly. Slowly whisk in broth and half-and-half until no lumps remain. Bring soup to a simmer and cook until thick, 5 minutes; season with salt and pepper. Serve soup with rice and garnish with chives.