- 1 C Chicken Stock or leftover chicken gravy
- 1 &1/2 C 35% Cream
- 10 med. Cremini Mushrooms – sliced
- 3 sticks celery – diced
- 1 large onion – diced
- 4 cloves garlic – minced
- 2 Bay Leaves
- 2 tsp thyme leaves
- 1/2 C diced frozen kale
- 1 tsp Sage
- 1 tsp paprika
- Salt & Pepper to taste
- 3 tsp butter
- 2 tsp olive oil
- 3 tsp flour (I used amaranth and sorghum)
- 1/8 tsp fresh ground nutmeg
In a large sauce pan, on med. Heat, melt butter, add in olive oil, onion, celery, garlic and mushroom and sauté until edges are golden. Add herbs, bay leaves and salt and pepper.
Add in flour and stir, cook for a few minutes to get the doughy flavour out of the flour.
Add in cream and chicken stock. My chicken stock goes to a solid in the fridge, so I put the cream in first, and stir right away and then reduce the heat to low, add in the chicken stock, once it is melted, I increase the heat and bring the soup to a boil. Add in the frozen kale while heating up.
It should be thick and creamy and yummy.
Just before removing from the heat, grate in a touch of fresh nutmeg.
Warm and wonderful on a chilly fall day.