Apparently, over the summer I concocted a kale and mushroom soup for BandMan that he's been craving ever since he first made mouth contact with it. Since I was taking a break from the blog over the summer I didn't even pay attention to what I made or how I made it. This is a feeble, yet delicious, attempt to recreate that soup that he's been jonesing for.
I double dog dare you to try it and not fall in love.
6 c vegetable broth
4 kale leaves, stemmed and chopped
3 c sliced oyster mushrooms
1 tsp liquid smoke
1 chayote squash, cubed
1 c cooked quinoa
4 garlic cloves, minced
- Saute up the onion and garlic in olive oil until the onion is soft.
- Bring the broth to slow simmer and add in the softened onion and garlic.
- In the same pan, toss in some more olive oil and crank up the heat to high. Stir the liquid smoke in with the diced and mushrooms and pour them in the hot pan. Leave them in there until the mushrooms get a good tan going; I like mine extra brown. Then toss them in with the broth and onions.
- Another coat of olive oil may be in order - brown the chayote squash and make sure to season with some salt and pepper. When it's browned toss in your soup pot.
- Using the same pan as the squash, mushrooms, and onions, fry up the kale leaves. After a few seconds and good browning throw in the soup pot.
- Lastly, throw in that cooked quinoa and give her a good stirring. Let simmer until the soup is to your liking and veggies are as tender as you like them.