M and I have been on a soup-kick this winter/early spring and this one was AMAZING! We had leftover mushrooms from some previous dishes, like our
chicken fried rice and
Tom Kha Gai, so we included them in this one-pot meal. I was inspired to make mushroom and kale soup after I sampled it at a recent yoga workshop and also from reading this
blog.
We included: straw mushrooms, dried mushrooms - which we re-hydrated, shiitake mushrooms, 2 bay leaves, a few dashes of Worcestershire sauce, 1 can of beef broth, 1 beef bouillon cube, 1 can of water, butter, olive oil, chopped kale, onions, carrots, celery, and about a 1/4 cup of coconut milk at the end.
