These are huge, heart-stopping burgers with a surprise in the middle. genuinely a family favorite. On a bread with Swiss cheese and sauteed mushrooms, I prefer to serve them. Instead of using medium ground beef, which increases the meat’s fat content, use extra lean or lean ground beef.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 6 cups |
Ingredients
- 1 tablespoon olive oil, or more to taste
- 2 russet potatoes, diced
- 2 carrots, diced, or more to taste
- 3 stalks celery, diced
- 1 onion, diced
- 1 ½ (32 fluid ounce) containers vegetable broth
- 2 (8 ounce) packages sliced mushrooms, divided
- 2 teaspoons salt
- 2 teaspoons herbes de Provence
- 1 teaspoon ground black pepper
- 1 bay leaf
- 2 cups chopped kale
Instructions
- Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
- Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
- Coarsely chop the second package of mushrooms.
- Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.
Reviews
My family loved this! I used an immersion blender and pulsed the soup a few times opting to keep most of the stew chunky. I made a side dish of brown rice to scoop in each bowl and serve soup over. Yum!