TURKEY, KALE AND BROWN RICE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
- Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.
SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS
Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.
Provided by Alison Roman
Categories weekday, noodles, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams
CREAMY MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
SPICY TURKEY, KALE, AND MUSHROOM SOUP
Make and share this Spicy Turkey, Kale, and Mushroom Soup recipe from Food.com.
Provided by tannermom
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
- Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.
Nutrition Facts : Calories 378.5, Fat 13.2, SaturatedFat 3.4, Cholesterol 78.2, Sodium 881.1, Carbohydrate 34.5, Fiber 6, Sugar 5.7, Protein 38
SAUSAGE AND KALE SOUP
This hearty Italian sausage kale soup recipe is ready in under 30 minutes! Loaded with spicy Italian turkey sausage, bright kale and beans, this one-pot meal is an easy dinner for busy weeknights.
Provided by Nicole Triebe
Categories Soup
Time 20m
Number Of Ingredients 10
Steps:
- Add olive oil to dutch oven or large pot over medium heat and add onion. Cook for 5 minutes or until onions are translucent.
- Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally with a wooden spoon to break into smaller pieces. Add garlic and continue to stir until the fragrant.
- Add chicken stock, carrots, salt, black pepper, and beans and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add kale and stir until the greens have wilted. Divide individual servings of this delicious soup among bowls, and top with parmesan cheese if desired.
Nutrition Facts : ServingSize 1 1/2 cup, Calories 328 calories, Sugar 7 g, Fat 14 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 14 g, Protein 31 g
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