Ingredients
- 2 cups mixed mushrooms (Portobello, shiitake, or cremini)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon rosemary (fresh or dried)
- 2 bay leaves
- 2 cups kale or spinach, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic and cook until fragrant.
- Add diced carrots and celery; sauté for about 5 minutes until they soften.
- Add sliced mushrooms and sauté until browned and moisture is released.
- Pour in broth and bring to a gentle simmer.
- Add thyme, rosemary, and bay leaves. Simmer for at least 20 minutes.
- In the last few minutes of cooking, stir in chopped kale or spinach until wilted.
- Serve warm in bowls and enjoy with crusty bread.
Notes
Feel free to substitute different types of mushrooms or greens based on what you have on hand. This soup can also be frozen for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Soups and Stews
- Cuisine: American
- Diet: Vegetarian