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January is the beautiful time of year we are able to slow down, reflect and reset mentally. What better way to reset than to cook up a bowl of warmth, comfort and flavor? Enter this Nourishing Triple Mushroom and Kale Soup. Not too many ingredients, simple technique and flavors that really dance on your tastebuds!  Extra bonus for using super fresh and local ingredients that you can pick at the Brick Street Farms Store.

So let’s kick the rest of January off on the right foot. Soup is on, my friends!


AUTHOR: Sarah Subrize



  1. Heat butter in a large pot over medium-high heat until melted. Then add in the shallot and sauté for 2 to 3 minutes until softened.
  2. Add mushrooms and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
  3. Stir in the garlic and tomato concentrate and cook until fragrant, about 1 minute. Add balsamic and stir again.
  4. Add in kale and cook until starting to soften, about a minute or so. Add in the stock and stir, scraping the bottom to deglaze the pan and bring to a boil. Reduce heat to low-medium heat, season with salt and pepper to taste.
  5. Cover and allow to simmer for 10-15 minutes, while occasionally stirring.
  6. Serve warm.


To quicken up your prep time, pulse the mushrooms in a food processor a few times until coarsely chopped.


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