Kale adds vitamins and an enticing cabbage-like flavor to this mushroom and beef soup.
Be sure to use fresh kale as it can become pungent if stored too long.
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.
Bring to boiling; reduce heat.
Simmer, covered, for 20 to 25 minutes or until carrot is tender.
Simmer for 5 to 10 minutes or until kale is tender.
Discard bay leaf before ladeling into bowls.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
