|Lentil and Mushroom Soup with Kale and Bacon.|
Weather complaints aside, soup is a wonderful thing to cook on cold days, it also helps keep kitchen waste down. There does not have to be any hard and fast rules about soup making, what you have available will usually make a nice pot of soup.
Lentil and Mushroom Soup with Kale and Bacon
By the seat of my pants, adapted from what I had on hand and experience from good soups made before!
8 - 10 slices bacon - diced
1 large onion - diced
1 pound mushrooms - sliced
2 carrots - peeled and diced
1 16 oz can diced tomatoes
1 qt chicken or ham broth
1 qt water
1 1/2 c lentils rinsed and drained
2 t thyme leaves, crumbled
1 1/2 t garlic salt
1/2 bunch kale, washed, drained and cut into 1" pieces
Cooked brown rice for serving
Saute the bacon in a large flat bottom pan, remove bacon and set aside. Discard all but 2 T of the rendered fat and the "drippings", add onion turn heat to medium, cover and let braise about 5 minutes to soften the onion.
Makes approximately 1 gallon of soup, like most soups this freezes great.
To serve, place a small scoop of cooked rice in the bottom of the bowl, ladle soup over the top.
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