Mushroom and Kale Soup

Mushroom and Kale Soup

Renee Purpus


  1. 1/2 cup dry wild rice
  2. 2 tbsp unsalted butter
  3. 2 tbsp olive oil
  4. 2 cup each sliced shitake, cremini, and button mushrooms
  5. 1 cup sliced leeks, white parts only
  6. 2 cup chopped kale, ribs removed
  7. 1 tbsp minced fresh garlic
  8. 1/4 cup all-purpose flour
  9. 2 cup low-sodium chicken broth
  10. 2 cup half-and-half
  11. 2 tbsp minced fresh chives
  12. 1 Salt and pepper to taste


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    Cook wild rice according to package directions.

  2. Add Photo

    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. Add Photo

    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.

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