Savory & Detoxifying Mushroom and Kale Soup

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6-8 Cups Veggie Broth

1 Medium Onion, diced

1 clove Garlic, pressed

3 Stalks Celery, diced

3 Carrots, sliced

1 bunch Dinosaur Kale, de-stemmed and cut into bite sized pieces

2 packages of Shitake Mushrooms

1 package Crimini Mushrooms

1-4 Tbsp butter or high heat oil for frying

Fresh ground pepper and sea salt for taste.


Part 1: Fry the Mushrooms

Pan fried mushrooms have a wonderful smoky woodsy taste that I wanted to infuse into my soup!  Instead of washing my mushrooms I have started to wipe them clean with a damp paper towel, to reduce the overall amount of moisture they are exposed to (since they create so much of it on their own!).  Once wiped clean, remove the stems from the shitakes and leave whole.  Slice the crimini’s  (1/8-1/4 “) thickly so that they can be fried flatly, and proceed to cooking your shrooms.

Now place a large pan on medium high heat and use butter or high heat oil to coat the bottom of the pan.  Let the butter or oil heat and then place mushrooms in pan with a lot of room to sizzle.  Cook mushrooms for 3-5 minutes on either side until they begin to carmelize and darken.

Cook mushrooms in batches until they are all browned and tasty.  Make sure the pan continues to have enough oil, and that you give all mushrooms enough room to cook properly.  Take a minute to enjoy the aroma of all these lovely cooked mushrooms!

After cooking let sit to cool and de grease on paper towels.  Then either store for later cooking or chop up to prepare for soup making.


Part 2:  Make the soup!

Place 1 tbsp butter or oil in the bottom of a large soup pot placed over medium medium heat.  Once butter melts add Onion and Garlic and let cook for 3-5 minutes until aromatic.  Then add Carrots and Celery and cook for another 5 minutes stirring to prevent sticking and to coat all veggies with butter.

Once veggies start to cook through add mushrooms and cook for another 3 minutes.  Then add broth and bring to a boil. Lower temperature to medium, add Kale and let soup simmer for 20-30 minutes covered.  Once all veggies are cooked through soup is finished!


Add salt and pepper to taste and serve!  This soup has a savory and filling flavor while being light, detoxifying and so healthy!  Yum.




One thought on “Savory & Detoxifying Mushroom and Kale Soup

  1. Pingback: Spring Macrobiotic Bowl | Lisa Resnick Therapy

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