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Before you jump to Mushroom and Kale Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is certainly excellent advice. From time to time, though, the last thing you want is to have to make meals from scratch. Sometimes you just would like to reach the drive through en route to your home and call it a day. There is zero reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the famous fast food restaurants around are trying to “healthy up” their selections. Here’s how it’s possible to eat healthfully when you’re at a fast food restaurant.
Select a drive through for a restaurant that’s known for catering to people with better palates. Arby’s by way of example, isn’t going to serve burgers. Instead, your choices include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, of course, is known for its square burgers, even so the menu there has a bundle of wholesome choices like salad, potatoes and chili. Not many fast food places are as unhealthy as McDonalds with its deep fried every little thing.
Traditional logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good idea but if you make beneficial choices, there’s no reason you can’t visit your drive through once in a while. Sometimes the best thing is to let other people create your dinner. If you choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to mushroom and kale soup recipe. To cook mushroom and kale soup you only need 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Mushroom and Kale Soup:
- Take 1/2 cup dry wild rice
- Provide 2 tbsp unsalted butter
- You need 2 tbsp olive oil
- Prepare 2 cup each sliced shitake, cremini, and button mushrooms
- Get 1 cup sliced leeks, white parts only
- Provide 2 cup chopped kale, ribs removed
- Prepare 1 tbsp minced fresh garlic
- Take 1/4 cup all-purpose flour
- Use 2 cup low-sodium chicken broth
- Prepare 2 cup half-and-half
- Take 2 tbsp minced fresh chives
- Provide 1 Salt and pepper to taste
Instructions to make Mushroom and Kale Soup:
- Cook wild rice according to package directions.
- Heat butter and oil in a large pot over medium. Add mushrooms, leeks, and kale; cook until liquid released from mushrooms evaporates, 5 minutes. Stir in garlic; cook 1 minute.
- Stir in flour; cook 3 minutes, stirring constantly. Slowly whisk in broth and half-and-half until no lumps remain. Bring soup to a simmer and cook until thick, 5 minutes; season with salt and pepper. Serve soup with rice and garnish with chives.
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