This rich and fortified mushroom and kale soup is intensified by a long-simmering process and by the addition of beef stock and pancetta.
- 3 ounces pancetta, diced
- Olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 small carrot, finely chopped
- ¾ pound mushrooms (mixed varieties; your choice)
- 1 tablespoon flour
- ½ tablespoon thyme leaves
- ½ cup white wine
- ¼ cup sherry
- 32 ounces beef broth or stock
- 1 cup water
- 1 pinch cayenne
- 1 cup chopped kale
In a medium stockpot, with a splash of olive oil, sauté pancetta until fat is rendered and meat is crispy. Remove
pancetta and reserve for finishing soup, if desired. Add onions, celery and carrots and sauté for 5 minutes or until soft.
Add mushrooms and thyme, and more olive oil if necessary. Sauté mushrooms until brown and cooked through, about
6–8 minutes. Add flour and a pinch of salt and stir, cooking for a minute or two until incorporated into the mixture.
Deglaze pan with white wine and sherry.
Once the alcohol has evaporated, add the beef stock, water and pinch of cayenne. Simmer on low for 20 minutes to incorporate flavors. Purée with a few pulses of an immersion blender to thicken soup, or purée 2 cups of mushrooms and broth in blender. Add soup back to pot and simmer if necessary to thicken slightly.
When almost ready to serve, add kale and cook for 5 minutes until soft. Add crispy pancetta if desired just before serving.
Check seasoning and add salt, pepper or cayenne to taste.
Try Kathleen Korb’s Savory Vegetable Pancakes!
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Mushroom and Kale Soup was published in the Winter 2013 issue of Edible San Francisco Magazine. © 2013 Edible San Francisco. Photo © 2013 Kathleen Korb