This is based on the recipe published by the Ottawa Citizen for Farmboy Mushroom Kale Soup. I’ve increased the serving portions, and use more herbs and chicken broth instead of water for more flavour. I also changed the order of some of the steps to reduce the mushrooms so it fit in my dutch oven and added seasonings earlier.

INGREDIENTS

• 1/4 cup olive oil
• 2 cups chopped onions
• 2 cups chopped carrots
• 2 cups celery & leaves*
• 3 cups cubed potatoes, skins on**
• 4 cloves garlic, minced (2 tablespoons)
• 900g cremini mushrooms (2 pounds), chopped
• 1 can (398g) coconut milk
• 4 cups (1L) chicken broth
• 1 bunch kale***
• 4 t salt
• 1 t pepper
• 1 tablespoon fresh thyme leaves

* I grow celery in the herb garden and tend to use both the stalks and green leaves for cooking

** I like leaving the skins on when possible as it ads flavour and more nutrition. Since you are pureeing this soup, leaving the skins on is fine.

*** I used black kale since that’s what I grow and had about 120g cleaned and chopped

INSTRUCTIONS

1. Heat olive on medium in dutch oven
2. Add onions, carrots and celery. Saute for 5 minutes until starting to turn translucent.
3. Add mushrooms and garlic, stir and cook another 5-7 minutes, stirring periodically until mushrooms reduced by about 1/3
4. Add potatoes, coconut milk, salt, pepper and thyme, stir to combine
5. Add chicken broth, turn up heat bring to boil
6. Reduce heat and simmer, cook until potatoes tender, 15 minutes
7. Add kale, simmer for another 10 – 15 minutes until kale is cooked
8. Puree with immersion blender or in food processor
9. Season to taste

Made enough for 4 quart mason jars to freeze