Kale Mushroom Soup

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.


  • ½ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 4 tablespoons extra- virgin olive oil
  • 1 onion, quartered, finely chopped (See Note)
  • 4 garlic cloves, quartered, finely chopped
  • 1 large carrot, cut into thick slices, finely chopped
  • ¼ pound white mushrooms
  • ¼ pound shiitake mushrooms
  • ¼ pound Portobello mushrooms
  • ¼ cup medium bulgur  
  • 5 ounces baby kale
  • 5 cups vegetable broth
  • Leaves from 6 thyme sprigs 
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil, for garnish, optional


  1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
  3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
  4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
  5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
  6. Heat 2 tablespoons of the oil in a large saucepan.
  7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
  8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.


I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.