Mushroom, Potato and Kale Soup

Must love mushrooms!

Being sick is no fun, but a bowl of hot soup can do wonders for you. You don’t have to be sick to enjoy this soup, however, you must love mushrooms. Mushroom, potato and kale soup is hearty and has an earthy, warming goodness thanks in part to three different varieties of mushrooms in the mix.

I was sick when this soup was made, but no worries — I didn’t spread my germs making it! My mom has been visiting, and thankfully she and my husband banded together to put on a pot of soup.

This dish is overflowing with a mix of mushrooms, which I love. It also includes potatoes and kale for more substance and flavor. You could do a lot with this soup. Change it up a bit and add carrots and celery, or toss in barley or wild rice. Or simply change up the mushrooms by using chanterelle, oyster, or shiitake.

Mushroom, potato and kale soup is just what I needed to feel better! I can’t promise it will knock out your winter cold, but I don’t think it can hurt. This is a delicious soup perfect for the winter season!

Recipe for Mushroom, Potato and Kale Soup
Serves 6


  • 2 ounces dried porcini mushrooms
  • 1-1/2 cups cremini mushrooms
  • 1-1/2 cups button mushrooms
  • 1-1/2 pounds potatoes, peeled and cubed
  • 2 cups kale, washed, stems removed and torn into small pieces
  • 1 shallot, minced
  • 2 cups water
  • 2 cups vegetable broth
  • 1 cup white wine
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf


  1. Add the dried porcini mushrooms to 1 cup lukewarm water to reconstitute them. Keep in the water for about 30 minutes.
  2. In a large Dutch oven over medium-high heat, add the olive oil. When it’s hot, add the shallot and cook for about a minute or two.
  3. Add the cremini and button mushrooms and cook for about 3 minutes, until the juices run.
  4. Drain, then squeeze the porcini mushrooms, reserving the liquid (this will add to the soup’s rich flavor). Add the mushrooms to the Dutch oven along with the salt, pepper and crushed red pepper, and cook for 3-4 minutes.
  5. Add the white wine, and cook for 3-5 minutes.
  6. Add the vegetable broth, water and reserved water, potatoes, kale, thyme, and bay leaf. Mix together and bring to a boil. Once boiling, reduce the heat and simmer the soup, uncovered, for about 20 minutes. Remove the bay leaf before serving.
  7. Serve hot with crusty bread.
Serves 6


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