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Mushroom & Kale Soup

The autumnal equinox may be a week and half away yet, but fall is making its presence felt here in NH, especially at night. My lizard brain must have picked up on it because as if on autopilot, I found myself cooking up some warm soups the last couple evening’s for dinner. Nothing overly hearty, just clear brothy goodness.

A couple variations on the theme of mushroom and kale soup. The first with portabello.

The second with shiitake and no-salt-added stewed tomatoes.

In both cases, I used dried organic mushrooms from my favorite, FungusAmongUs. The clear liquid (just water) in these soups may not look like much, but after some time with the onions, garlic, hots, and mushrooms, it’s really quite flavorful. I’m used to making soups like these with calorie free noodles, but I’m out right now.

Anyway, in case you can’t tell, I “love” fall! :) Pumpkins rule!

Which reminds me, they already have some at the outdoor market down the road. Hmmm…

3 Responses to “Mushroom & Kale Soup”

  1. Paddy says:

    I really love this type of soup. Full of nutrition and goodness. Thank yo for this post.

  2. The soup looks really yummy! Did you get the recipe idea from a restaurant?

  3. Erin says:

    Thank you. No, this is one of my usual creations.

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