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Soup, Beef, Ground and Mush with Kale or Spinac Recipe

   
 

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     Soup, Beef, Ground and Mush with Kale or Spinac

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   2-3

Ingredients
Olive Oil
1 small yellow onion
4 oz mixed mushrooms
1 clove garlic
8 oz ground beef
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 Edwards and Sons Low Sodium Veggie Bouillon
2 1/2 cups water
 
3 oz kale or spinach
2 oz half and half
1 oz sour cream

Instructions
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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