MISE EN PLACE • Peel and chop onion. • Peel and
chop garlic. • Slice mushrooms. • Discard tough
kale stems. Chop leaves into bite-sized pieces. •
• Place a sauté pan over medium heat. Add 1
teaspoon olive oil. When hot, add onion. Cook,
stirring occasionally, until onion starts to
become tender, 2-3 minutes. • Stir in garlic
and mushrooms. Cooking, stirring occasionally,
until mushrooms are tender, about 5 minutes.
Add beef and 1/4 teaspoon kosher salt. Cook,
stirring to break up meat, until browned all over,
4-5 minutes.
• To pan, stir in bouillon cube and 2 1/2 cups
water. • Add kale. Reduce heat to low. Simmer
until kale is tender, 4-5 minutes. • Stir in half-
and-half and sour cream. Taste and adjust
seasoning as desired. •
Originally Submitted
2/25/2018
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