Best 5 Beef Potato Mushroom And Kale Soup Recipes

MUSHROOM AND BEEF SOUP

Steps:

• Cut beef into 3/4-inch cubes. In a 4- to 5-quart Dutch oven brown beef in hot oil over medium-high heat. Remove beef; set aside. Add mushrooms, shallot and garlic to pan. Cook for 4 to 5 minutes or until mushrooms are tender and light brown, stirring occasionally. Return beef to pan. Add broth, tomatoes, carrot, celery, bay leaf, thyme, salt and pepper, stirring to loosen any browned bits from bottom of pan. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until carrot is tender.
• Stir in kale. Simmer for 5 to 10 minutes or until kale is tender. Discard bay leaf before ladeling into bowls.

VEGAN MUSHROOM AND KALE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
• Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
• Coarsely chop the second package of mushrooms.
• Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.

BEEF MUSHROOM & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350.
• 2. Spray a med. casserole dish with spray.
• 3. In a med. pan, saute onions and garlic in cooking spray until tender.
• 4. Add mushrooms and ground beef. Cook until beef is browned and cooked through.
• 5. Season mixture with salt, pepper, garlic salt and paprika to taste. You may add a bit of worcestershire and/or tabasco if desired.
• 6. When cooked through, remove from heat.
• 7. Place layer of potatoes on bottom of casserole. Spoon 1/3 beef mixture over top. (Season with a bit more salt and pepper if you wish)
• 8. Mix mushroom soup and water. Spoon 1/3 over top of meat mixture. Repeat layers. Cover casserole and bake for 1 to 1-1/2 hours or until potatoes are tender and cooked through. Sprinkle cheese on top and bake uncovered until cheese is melted

CREAMY MUSHROOMS AND KALE

Steps:

• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.

DETOX PHO WITH BEEF, MUSHROOMS, AND KALE

Steps:

• Place beef in freezer to make it easier to thinly slice. Set a medium pot of salted water to boil.
• Meanwhile, heat a large pot over medium-high; add ginger, garlic, star anise, cinnamon, and cloves. Toast the spices tossing them constantly, until lightly browned and fragrant, about 3 minutes. Immediately add broth, cover, and bring to a gentle boil. Reduce heat to a gentle simmer and cook, partially covered, for 20 minutes. Use a slotted spoon, spider strainer, or small sieve to remove ginger, garlic, and spices from broth; discard. Add fish sauce to broth and taste; season with a little salt and an additional 1/2 teaspoon fish sauce, if desired. Cover pho broth and keep at a gentle simmer.
• Add noodles to the medium pot of boiling water; cook according to package directions. Drain noodles and divide among four bowls. Remove beef from freezer and slice as thinly as possible.
• Add kale and mushrooms to broth and simmer until soft, 2 to 3 minutes. Add sliced beef and simmer until just barely cooked, 20 to 30 seconds (it will continue to cook in soup). Using tongs, divide beef among bowls.
• Ladle broth, kale, and mushrooms into bowls over noodles. Garnish with your choice of toppings, and serve right away.