Creamy Tuscan Garlic Mushroom and Kale Soup

Shopping list

• 16 oz mixed mushrooms — (cremini and shiitake), sliced

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• 4 cups curly kale — , stems removed and leaves chopped

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• 1 medium yellow onion — , finely diced

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• 4 cloves garlic — , minced

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• 2 tbsp extra virgin olive oil

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• 2 tbsp unsalted butter

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• 4 cups vegetable broth — (or low-sodium chicken broth)

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• 0.75 cup heavy cream — (or full-fat coconut milk / cashew cream)

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• 0.33 cup Parmesan cheese — , freshly grated

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• 1 tsp dried thyme

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• 0.5 tsp dried oregano

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• 1 pinch red pepper flakes — (optional)

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• Salt and freshly cracked black pepper — , to taste

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Step by step

1. 1

   Sear Mushrooms: Heat extra virgin olive oil and 1 tablespoon of butter in a large Dutch oven or soup pot over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 4- 5 minutes until golden brown. Stir and cook for another 2- 3 minutes. Season with salt and pepper. Reserve a few seared mushroom slices for garnish.

2. 2

   Sauté Aromatics: Reduce heat to medium. Melt the remaining 1 tablespoon of butter in the pot. Add diced onion and cook for 3- 4 minutes until soft and translucent. Add minced garlic, dried thyme, oregano, and red pepper flakes, stirring for 1 minute until fragrant.

3. 3

   Simmer Broth & Kale: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Stir in the chopped kale leaves. Bring to a gentle boil, then reduce heat, cover, and simmer for 8- 10 minutes until the kale is tender.

4. 4

   Add Cream & Cheese: Reduce heat to low. Stir in heavy cream and grated Parmesan cheese until fully incorporated and warm. Taste and adjust salt and black pepper as needed.

5. 5

   Garnish & Serve: Ladle warm soup into bowls, top with reserved golden mushroom slices and extra freshly cracked black pepper. Serve immediately with crusty bread.