Using baby bella mushrooms in this soup ensures you get a meaty, tasty and filling soup. But mix in any of your favorites like button, shitake or oyster mushrooms for a fun touch. This recipe saves time on a busy night, but it tastes like you worked all day.
- 2 tbs Olive oil
- 1 med Onion, diced
- 2 med Carrots, diced
- 2 stalks Celery, diced
- 1 tbs Rosemary, fresh, finely-chopped
- ¼ tsp Red pepper flakes
- 5 cloves Garlic, minced
- ¼ tsp Black pepper
- 1 lb Baby bella mushrooms, sliced
- ½ tsp Sea salt
- 6 cups Vegetable broth
- 1 med Bay leaf
- 1 16-oz pack Gnocchi, fresh and uncooked
- 3 cups Fresh baby kale
- 1/3 cup Heavy cream
- ½ tsp Sea salt and pepper, to taste
- ¼ cup Parmesan cheese, freshly grated (optional)
- 1 loaf Garlic bread, warmed (optional)
1 In a large Dutch oven, add olive oil over medium-high heat and heat for 1 minute.
2 Add diced onion, carrot and celery, cooking for 3 to 4 minutes.
3 Add the rosemary, red pepper flakes, black pepper, garlic and mushrooms, stirring to mix. Cook for 6 to 8 minutes until mushrooms are brown and liquid has evaporated.
4 Stir in salt, vegetable broth, bay leaf and baby kale. Heat to a simmer.
5 Cover and reduce heat to low to maintain simmer, then cook 5 minutes.
6 While soup simmers, cook the gnocchi as directed, being careful not to overcook.
7 Stir in the gnocchi. Cook for 2 to 3 minutes until gnocchi are tender.
8 Stir in cream and discard bay leaf. Then taste and season with salt and pepper and more cream as needed.
9 Serve garnished with Parmesan cheese and crusty garlic bread for a hearty winter meal.
Serves 2-4 | Prep Time 25-35 mins