Mushroom and Kale Soup

Hi

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

A very easy and yummy soup for those cold winter nights.

This recipe comes from a milk calendar, but has been modified slightly from the original recipe. My husband prefers to have bits of mushroom in his soup, so I puree only 1/2 of the soup and add it back to the pot for him. When my daughters are home, I puree all of the soup and add the cheddar cheese.

Can store in fridge for up to three days, only add the kale when ready to eat. Just add while reheating.

My mother loves mushroom , so I often use it in a different way like this recipe , when she tasted it , she loved it so much

I discovered this recipe from a Paleo recipe site! It’s super easy, so flavorful, and super healthy!! I’ve also kicked it up a notch by adding Parmesan and/or a heaping spoonful of my Vodka Pink Sauce (another recipe.) So delish!!