Tonight’s creation began with the intent to make a cream of mushroom/French onion type soup. There were fresh mushrooms that needed to be cooked and a 3 lb bag of onions just home from the grocery. While sauteing the mushrooms and onions in walnut oil, lentils came to mind (not sure why) and the half bag of yellow potatoes were found while searching for the lentils. The lentils were boiled in water with beef bouillon cubes. Now how to season. After sniffing various seasoning containers, the Rosemary Garlic bread dipping mix was chosen. I can’t read the fine print contents so if you don’t have Rosemary Garlic Dipping Mix that you add to olive oil and dip bread into, just use rosemary and maybe some garlic salt. Should this be meat-ed? Why, yes. There was a container of preciously browned ground beef in the freezer waiting to join the party. Into the mix it dove. When the two pots were ready to be combined, they looked so, well, brown, dull, and non-colored. Ah, yes, there is still kale in the ‘frig. Added kale and combined all in one big pot. Not bad, well, actually pretty good. Hmmmmm, top with grated parmesan cheese, perhaps. Serve with some sour dough bread, if available. A complete meal so only a dessert, perhaps, would be needed.
1 cup fresh sliced mushrooms
3 Tablespoons walnut oil (or whatever you like to use)
2 Tablespoons garlic, minced
3 yellow potatoes, peeled and sliced like French fries (at least that’s how I did it, they could just be cubed)
1 1/2 cups ground beef, browned (previously prepared and frozen)
10 beef bouillon cubes
2 cups fresh chopped kale
In a large soup pot, saute onions and mushrooms in oil for about 15 minutes then add garlic and potatoes. Stir to pan sear potatoes. Sprinkle seasoning onto mix and stir. Put a lid on the pan and turn the heat down to steam cook the potatoes. In another saucepan, put 4 cups water, lentils, and beef bouillon cubes and bring to a boil. Simmer for 30 minutes or until lentils are soft. When potatoes are done, add kale and water to cover and simmer on low for 15 minutes (do this after the lentils have started cooking and the kale will cook while the other pot is going!). When lentils are done add all (lentils and broth) to large soup pot. Mix thoroughly to blend flavors. Add salt and more rosemary seasoning if needed. Allow to simmer for a little bit, if you can wait, before eating only because the flavors mix better.