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Wild Mushroom, Cranberry Bean, and Kale Soup

  • 12servings
  • 250calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 1 pound button or cremini mushrooms , stems removed and reserved, caps sliced

  3. 1/2 pound oyster mushrooms , stems removed and reserved, caps sliced

  4. 1/2 pound shiitake or porcini mushrooms, stems removed and reserved, caps sliced

  5. 8 cups mineral or filtered water

  6. 1/2 cup white port or white wine

  7. 1 large Spanish onion , chopped

  8. 2 celery stalks, chopped

  9. 2 leeks , rinsed well and chopped

  10. 3 garlic cloves, minced

  11. 10 fresh thyme stems, leaves chopped and stems reserved

  12. 2 teaspoons dried rosemary

  13. 2 bay leaves

  14. 1/2 teaspoon ground black pepper

  15. 1/2 pound cranberry or Borlotti beans , rinsed and picked over to remove debris

  16. 1 (28-ounce) can whole tomatoes, drained and diced

  17. 1 bunch kale , chopped

  18. 1 tablespoon balsamic vinegar

  19. 2 teaspoons kosher salt

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the mushroom stems and a few button mushroom caps and sweat for 5 minutes, until tender and releasing juice. Add the water and white port and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes. Strain the stock through a fine sieve to remove solids, reserving 5 cups of the liquid; set aside.

  2. Heat the remaining 2 tablespoons of the oil in a large stockpot over medium heat. Add the onion, celery, leeks, and 2 cloves of the garlic and sweat for 4 minutes, until tender.

  3. Tie the thyme stems together with string and add to the pot with the rosemary, bay leaves, and pepper. Stir to coat the vegetables.

  4. Add the mushrooms and saut 5 minutes.

  5. Add the reserved mushroom liquid, beans, and tomatoes. Bring the mixture to a boil, reduce heat, partially cover, and simmer for 2 hours, until the beans are tender.

  6. Remove from the heat and stir in the kale, balsamic vinegar, chopped thyme, salt, and remaining garlic clove. Cover and let steep 1 minute.

  7. To serve, remove the thyme stems and bay leaves and ladle the soup into bowls.

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