Recipe provided by Farm to Table Texas.
When Austin finally gets some nice fall weather, take advantage of it with a delicious, hearty soup! ⠀
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Make use of your Hi-fi Myco mushrooms and curly kale from Josh Ruiz Farm in Alamo, TX for this creamy mushroom, kale, and root veggie soup. ⠀
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What you need: ⠀
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🥄 2 tsp Olive oil⠀
🥄 1/2 Yellow onion, diced⠀
🥄 2 Assorted Hi-fi Myco mushroom boxes, chopped⠀
🥄 5 cloves Garlic, minced⠀
🥄 3 tbsp Butter⠀
🥄 4 tbsp Flour⠀
🥄 3 cups Whole milk, room temp⠀
🥄 5 cups Chicken or vegetable stock⠀
🥄 1 tsp Thyme⠀
🥄 1 tsp Crushed red pepper, adjust to taste⠀
🥄 1 Bay leaf⠀
🥄 Root vegetables of your choosing, 1 diced Sakura Purple sweet potato used in this recipe⠀
🥄 1 bunch Curly kale, chopped⠀
🥄 Salt + pepper to taste⠀
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What to do: ⠀
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Add the olive oil to a large pot over medium heat. Then add the diced onion and cook until translucent.⠀
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Add the mushrooms and cook, stirring occasionally for 5 - 10 minutes or until well-browned. Season with salt and pepper.⠀
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Add garlic and butter and cook until the garlic is fragrant and the butter is melted.⠀
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To make a roux, sprinkle the flour over the vegetables and toss to coat. Stir for 1-3 minutes. It should be thick. ⠀
Add the milk to the flour, little by little, fully incorporating until all the milk is added. Taste and season with salt and pepper.⠀
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Add the chicken stock, thyme, crushed red pepper, and bay leaf. Bring to a very low boil and add the potatoes. ⠀
Reduce heat and simmer for 20 minutes or until the potatoes are almost fork-tender. ⠀
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Add the kale and stir to fully incorporate. Cook for 10 minutes until tender. Fin!⠀
