Date: Fri, 27 Jun 1997 12:26:38 -0600
From: Barb Beck (email@example.com)
Mirkin'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
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.