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
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Yield
- 6
Ingredients 8
- 20 garlic cloves*
- 5 ounces shiitake mushrooms**
- 1 pound broad leaf kale ( 2 bunches)
- 2 tablespoons olive oil
- ⅓ cup rice vinegar
- 10 cups vegetable broth
- 2/3 cup farro
- Kosher salt
Method 4
- 01
Thinly slice the garlic . Remove the stems from the mushrooms and thinly slice them. Roughly chop the kale .
- 02
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.
- 03
Add the vegetable broth and farro to the pot. Bring to a boil, then simmer for 20 minutes.
- 04
Add the kale and cook for 5 to 10 minutes until the kale is tender. Season to taste with kosher salt .
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:274fba3d-893d-55eb-95a6-7d7599e376dc