My husband has been very patient with all of my vegetarian cooking lately. He even likes much of it, although I’m certain he’ll be begging for a good steak in the near future. I tried something different tonight – well, different from our meat/carb preferences. This soup was soothing, gently flavorful and full of yummy goodness. I particularly enjoy the hint of acidity lent by the rice wine vinegar. That’s where my taste buds lean, so this brothy soup hit the spot. I highly recommend. By the way, kale is rich in calcium, vitamin K, folic acid, magnesium, and beta carotene. Especially for vegans, kale is a great source of dietary calcium. Because I have children who suspiciously eye brown and green lumps of anything (ok, I don’t blame them)…. I served this soup alongside delicious toasted, home-baked whole wheat bread/havarti cheese sandwiches. Try it and enjoy!
Mushroom, kale and garlic soup adapted from Vegetarian Times
- 8 dried shiitake mushrooms
- 2 cups thinly sliced fresh mushrooms (I used crimini and white button)
- 10 large cloves garlic, thinly sliced
- 1/4 cup brown rice vinegar
- 4 cups vegetable broth (I did use chicken broth)
- 2 cups mushroom water
- 1 large bunch kale, washed and sliced
- 1 can cannelini beans, rinsed and drained
- 3 green onions, washed and thinly sliced
- 1/2 cup brown rice (I used instant brown rice)
- Cook the rice in 1 cup of water and set aside.
- In a bowl, soak the dried shiitake mushrooms in 3 cups of warm water for about 20 minutes while you prepare the rest of the soup. (This will give you approximately 2 cups of mushroom water.)
- Sauté the fresh mushrooms in a 4 quart soup pot for about 10 minutes or until they start to release their juices.
- Add the sliced garlic and cook 1 minute.
- Add the vinegar and cook until it is almost evaporated.
- Meanwhile, gently squeeze extra water from the dried shiitake and thinly slice them. Add to the pot and sauté 1 minute.
- Add the broth and 2 cups of mushroom soak water, leaving any dark residue behind in the bowl. Bring to a boil then reduce heat to simmer for 20 minutes.
- Add kale and simmer for 10 to 20 minutes, or until kale is tender.
- Add beans and rice. Bring soup to desired temperature for serving.
- Stir in green onions and lightly cook them for a minute, or use them as a garnish.