Again more warm recipes for those with cool weather. The rest of you
will just have to save them until you cool off (and we get to -40)
Merkins Mushroom Farm Soup recipe is ok but needed thyme. I added fresh
but a tablespoon of dried would do.
Merkin's Caldo Verde (Green Soup) taught me that kale is really great.
I have of course changed the recipe mainly by adding lots of mushrooms,
thyme and garlic. Made it once with lemon thyme and it was great. I picked
up a lemon thyme plant last spring and have really enjoyed it.
MUSHROOMS AND KALE SOUP
Barb Beck
This soup is somewhat like one we enjoyed at a lodge in the Canadian Rockies
Based (somewhat) on Gabe Mirkin's Caldo Verde from Fat Free Falvor Full
This is a filling low calorie soup. An eggplant can also be
chopped and thrown into the pot.
1 lb kale chopped (or if you hate kale another leafy green)
3 onions chopped
about 2 lbs mushrooms sliced
6 cloves garlic minced
8 cups bouillon of your choice
1 - 2 tsp red pepper flakes
2 cups cooked white beans (or 1 can) Other beans also work
2 potatoes grated
freshly ground black pepper.
t Tbsp thyme or 2 Tbsp fresh thyme - lemon thyme is great in this
Put the kale in the boullion and simmer about 20 minutes. Add the
onions, garlic and red pepper flakes and simmer until the kale tender.
Add thyme, beans and potatoes and simmer another 15 minutes.
Barbara Beck
Barb.Beck@xxxxxxxxxxx
Edmonton, Alberta, Canada
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