Another one to work my way through the archives. Made and shot in July last year to go with the Gluten Free Quinoa Cornbread, then promptly filed away — until now. It is after all getting cooler again in Sydney and that can mean only one thing, soup season has arrived.
I did originally have this post titled Magical Mushroom Soup — now wouldn’t that be a tease of a thing to do? Of course it is the soup that is magical rather than magical mushrooms (ahem) being used for soup. Apologies to all those who landed here hoping for a main before their ‘special’ brownies. Ha.
So why is it magical? Well benefits of mushrooms aside, in the way of all good soups this is a bit of a chose your own adventure creation.
Follow the recipe as-is for an easy Creamy Vegan Mushroom, White Bean and Kale Soup… or change it up a bit and blend the mushrooms and beans into a silky mushroom broth, making the kale into chips to put on top… or don’t blend anything at all for a more rustic mushroom stoup (that’s the love child of soup and stew by the way).
See, magic. Just in time for dinner.
Creamy Mushroom & Kale Soup
A quick white sauce method starts this soup off right, while white beans and mushrooms finish it perfectly.
Serves 4
INGREDIENTS
- 1 brown onion, diced
- 3 cloves garlic, finely diced
- 1 tsp dried thyme leaves
- 2 Tbsp olive oil
- 1 heaped Tbsp buckwheat flour
- 1/4 c white wine (or stock)
- 2 1/2 c vegetable stock, or water and stock powder
- 3 c diced mushrooms
- 1 can white cannellini beans, drained
- 2 c packed, finely sliced kale or cavalo nero
- Sea salt and cracked pepper, to taste
METHOD
In a large saucepan over medium-low heat, saute onion, garlic and thyme in 1 Tbsp oil for 5 mins. Add remaining 1 Tbsp oil and all the flour, stir for 1 min to cook flour.
Pour in wine and stir well, scraping bottom, until alcohol evaporates and mixture thickens. Slowly pour in stock, stirring well to avoid lumps.
Add beans and mushrooms, bring to a boil then reduce heat. Cover and simmer for 20 mins.
Remove a cup and a half or so of the soup and puree until smooth, return to pan. Stir through kale and simmer a further 5 mins.
Season to taste if necessary.
COOK’S NOTES
- Beans: to use dry beans instead of canned dry simply soak a cup of beans overnight, drain then simmer for an hour. Drain again and use a scant cup of cooked beans for the recipe — using or freezing remaining beans in a few days.
vegan // vegetarian // dairy-free // gluten-free // nut-free // soy-free
This soup sounds wonderful! I can eat this anytime of the year.
I just made the soup and it’s nice. I liked it and will make it again. Never had mushroom soup with lots of greens in it, but it goes together nicely. I used some oat and whole spelt flour instead, worked ok. And I forgot to blend *before* adding the kale so my soup is a bit on the creamy green side :).
Hi Tea, great to hear you enjoyed it – thanks for letting game know. I love that you’re working through recipes on the site and reminding me of some I’ve forgotten about! ~ JJ