You will need:
1 large portobello cap
1 large kale leaf
small bunch fresh oregano
Salt + pepper to taste
Some butter and/or olive oil
1 clove garlic
1 scallion
1/4 small onion
3-4 oz merlot
4 oz heavy cream
1 1/2 cups water
1 bullion cube
Mashed potato flakes to thicken
Serves: 1-2. For more it's fine to double/triple/quadruple the recipe!
Chop up your garlic and toss in a pot with some oil and/or butter. Put it on low while you continue to chop other things.
Chop up the portobello mushroom into very small pieces. We are NOT blending this soup so you want everything you chop to be pretty small. Throw in with your garlic. Chop your scallion and onion and oregano and throw those in too. Add your wine as well.
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| Don't you want to eat it already omg |
After some simmering has occurred and the onions are softening a bit, turn it up to medium-high and add your water & bullion cube. I use knorr's vegetarian vegetable. Stir & let the bullion dissolve. Then, rip up your kale and toss it in. This is not a requirement, I just like kale and I try to healthy stuff up by throwing some kale in whenever I can. You can also use spinach or another green if you prefer.
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| I just can't say no to the kale it's a compulsion please help me |
You only want to cook your kale until it is bright green. Don't overdo it. That would be so sad. Then the thickening: I use instant mashed potato flakes! They're fairly nutritious and gluten-free. Just add bit by bit, stirring slowly until you reach a good thickness. Not too thick, it will thicken up a little more than you think. Then turn to low and slowly stir in your cream. This can be ready right now, or you can simmer while you set out your place settings and bread.
You're done!
