Creamy Mushroom Kale Soup with Wild Rice
(adapted from the 36th avenue)
Ingredients
1/3 cup dry wild rice
*
2 TB olive oil
2 c sliced button mushrooms, chopped
1 c sliced shiitake mushrooms (I used rehydrated ones), chopped
(any combo of 3 c mushrooms will do)
(any combo of 3 c mushrooms will do)
1/2 c celery, chopped
1/2 c leeks, sliced (white part only)
1/4 c fennel, chopped
2 c kale, chopped (ribs removed)
1/2 TB garlic, minced or pressed
2 TB all-purpose flour
2.5 c vegetable stock (use less stock and more coconut milk for a richer broth)
1/2 c coconut milk
fresh thyme and parsley
salt and pepper to taste
1 TB scallions, minced
Instructions
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, celery, leeks, fennel, 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. Add herbs a few minutes before finishing. Season with salt and pepper to taste.
4. Divide in four separate bowls and add a scoop of rice to each serving. Garnish with scallions. Serves 4.
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