Mar 12, 2013 08:30 AM WV Food
WV LIVING shares their favorite foods
I try to avoid generalizations, but it seems safe to say that most of us are eagerly anticipating the arrival of spring. We’ve sprung our clocks forward, with the long, dark evenings of winter giving way to increasing sunshine. There have been glimpses of warmer weather, assurances that spring is in fact on its way. With the official start of spring commencing in less than two weeks, we’ve finally hit the home stretch.
Personally, I could be completely content in a life without snow, without blustery winds, and without stunted days spent cuddled in blankets. There is one thing that I will miss about winter, though—the deep satisfaction that comes from a warm bowl of soup on a cold day.
I’m betting there will still be a few cooler days ahead as we slip into springtime. Here’s my favorite soup recipe to keep you going on those days when the winter chill hasn’t quite left the air. I recently threw this together for a friend, who promptly asked for the recipe after the first tentative slurp. I promise you’ll love it!
Creamy Kale and Mushroom Soup
4 tablespoons butter
1 shallot, finely chopped
3 cloves garlic, minced
1 cup Portobello mushrooms, chopped
2 cups vegetable stock
2 teaspoons paprika
1 cup milk (or cream)
2 tablespoons flour
½ cup kale, roughly chopped
1 tablespoon lemon juice, freshly squeezed
3 tablespoons fresh rosemary, finely chopped
Sea salt and freshly ground black pepper, to taste
Optional garnishes: freshly shaved Parmesan or shredded white cheddar, additional rosemary, or a dollop of sour cream
Sauté shallot and garlic in butter over medium-low heat for 4 minutes. Add mushrooms and sauté for an additional 4 minutes, or until the mushrooms are soft.
Add stock and simmer on low for 5 minutes. While the stock is simmering, combine the milk or cream, flour, and paprika. Add to the pan and simmer for an additional 15 minutes.
Add kale and simmer for 5 more minutes. Finally, add lemon juice, rosemary, salt, and pepper. Garnish with any or all of the options suggested above, though the soup is delightful on its own.
Serve with crusty bread, like a baguette or a chunk of ciabatta.