Wild Mushroom, Cranberry Bean, and Kale Soup Recipe

Name: Wild Mushroom, Cranberry Bean, and Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 pound button or cremini mushrooms, stems removed and reserved, caps sliced; 1/2 pound oyster mushrooms, stems removed and reserved, caps sliced; 1/2 pound shiitake or porcini mushrooms, stems removed and reserved, caps sliced; 8 cups mineral or filtered water; 1/2 cup white port or white wine; 1 large Spanish onion, chopped; 2 celery stalks, chopped; 2 leeks, rinsed well and chopped; 3 garlic cloves, minced; 10 fresh thyme stems, leaves chopped and stems reserved; 2 teaspoons dried rosemary; 2 bay leaves; 1/2 teaspoon ground black pepper; 1/2 pound cranberry or Borlotti beans, rinsed and picked over to remove debris; 1 (28-ounce) can whole tomatoes, drained and diced; 1 bunch kale, chopped; 1 tablespoon balsamic vinegar; 2 teaspoons kosher salt

Servings: persons

4 tablespoons olive oil
1 pound button or cremini mushrooms, stems removed and reserved, caps sliced
1/2 pound oyster mushrooms, stems removed and reserved, caps sliced
1/2 pound shiitake or porcini mushrooms, stems removed and reserved, caps sliced
8 cups mineral or filtered water
1/2 cup white port or white wine
1 large Spanish onion, chopped
2 celery stalks, chopped
2 leeks, rinsed well and chopped
3 garlic cloves, minced
10 fresh thyme stems, leaves chopped and stems reserved
2 teaspoons dried rosemary
2 bay leaves
1/2 teaspoon ground black pepper
1/2 pound cranberry or Borlotti beans, rinsed and picked over to remove debris
1 (28-ounce) can whole tomatoes, drained and diced
1 bunch kale, chopped
1 tablespoon balsamic vinegar
2 teaspoons kosher salt

1
Heat 2 tablespoons of the oil in a large stockpot over medium heat.
2
Add the mushroom stems and a few button mushroom caps and sweat for 5 minutes, until tender and releasing juice.
3
Add the water and white port and bring the mixture to a boil.
4
Reduce the heat, partially cover, and simmer for 20 minutes.
5
Strain the stock through a fine sieve to remove solids, reserving 5 cups of the liquid; set aside.
6
Heat the remaining 2 tablespoons of the oil in a large stockpot over medium heat.
7
Add the onion, celery, leeks, and 2 cloves of the garlic and sweat for 4 minutes, until tender.
8
Tie the thyme stems together with string and add to the pot with the rosemary, bay leaves, and pepper.
9
Stir to coat the vegetables.
10
Add the mushrooms and saute 5 minutes.
11
Add the reserved mushroom liquid, beans, and tomatoes.
12
Bring the mixture to a boil, reduce heat, partially cover, and simmer for 2 hours, until the beans are tender.
13
Remove from the heat and stir in the kale, balsamic vinegar, chopped thyme, salt, and remaining garlic clove.
14
Cover and let steep 1 minute.
15
To serve, remove the thyme stems and bay leaves and ladle the soup into bowls.

658

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 pound button or cremini mushrooms, stems removed and reserved, caps sliced, 1/2 pound oyster mushrooms, stems removed and reserved, caps sliced, 1/2 pound shiitake or porcini mushrooms, stems removed and reserved, caps sliced, and more.

Yes, Wild Mushroom, Cranberry Bean, and Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom, Cranberry Bean, and Kale Soup

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