Mushroom & Kale Soup

It's soup season folks.  There's nothing more comforting than a big bowl of steamy, nourishing soup to warm the bones and give that "here I am..a hug in a bowl" feeling.

This soup is so tasty, but also quite healthy and loaded with all things good for you.  Meaty mushrooms, beautiful green kale, creamy coconut milk laced broth and tons of flavor from chicken sausage and a kick of chili flake.

I start by sautéing those mushrooms until they begin to shrink down and release all their flavor, then add in the onions, hearty chicken sausage and all the other ingredients that make this soup so wonderful.

ALL THIS GOODNESS GOES INTO 1 POT

This comes together in about 30 minutes so perfect for weeknight cooking and great for leftovers.  I made so much that I was taking it into the office for a couple of days and not at all sorry about it.  Looking forward to that beautiful, steamy bowl each day was a pleasure.  Eating that beautiful, steamy bowl was a pleasure.

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KALE IS A NUTRITIONAL POWERHOUSE. LOVE THIS GREEN GEM

This recipe is dairy free apart from the bit of butter, but you can easily use a plant based butter if you'd like.  You can also sub the coconut milk for cream if you're not a fan of coconut milk.

This is perfect served with shavings of parmesan cheese and a gorgeously crusty bread to sop everything up.

I LOVE A BIT OF PARM OVER TOP

For this recipe I love this beautiful wooden soup ladle.  A good knife set will serve you for years to come and I'm such a fan of my Mueller Dutch oven which is a fraction of the cost of the pricier offerings and the same sturdy enameled cast iron quality.

Creamy Mushroom & Kale Soup
Serves 4-6

2 pints mushrooms , cleaned, stems removed & sliced or quartered & (I used baby portobello)
1 bunch kale, ribs removed & sliced into strips (I like Lacinato/Dinosaur kale)
2 Italian chicken sausages, each cut into small pieces
1/2 yellow or white onion, chopped
1 tablespoon olive oil
1 tablespoon butter or plant based butter for the vegan version
1 teaspoon salt (I love to usesea salt)
1 teaspoon chili flake (I love Aleppo chili flake)
1 cloves garlic, minced
1 bay leaf
1 32 ounce chicken or vegetable stock or broth
1 14 ounce can full fat coconut milk (or equivalent of cream if you desire)
Shaved parmesan to serve over the top


In a large pot (like my Mueller dutch oven), heat to medium while adding olive oil and butter.

Add in the mushrooms and let cook for 5 minutes until they begin to soften and shrink down.

Add in the onion, chicken sausage, salt and chili flake and cook an additional 5 minutes.

Add in the kale, garlic and bay leaf and give a thorough stir.

Now add in the stock and coconut milk.  Stir to combine.

Reduce the heat to low.  Cover and simmer for 20 minutes.

Remove the bay leaf, spoon into bowls and top with shaved parmesan.
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Serve with good, crusty bread.