Mushroom Soup + Kale + Lemon Cream

• 1 onion or 2 shallots, finely chopped
• 2 garlic cloves, minced
• 16 oz cremini mushrooms, cleaned and sliced
• 2 tsp dried thyme
• 2 tsp smoked paprika
• 5 cups of vegetable broth
• 1 cup bulgur wheat or whole wheat orzo
• (2) 13.4 oz butter beans, drained and rinsed
• 4 oz baby kale or regular kale
• 2 tbsp olive oil
• 1.5-2 tsp salt
• 1 tsp pepper

Lemon Cream:

• 4 oz vegan sour cream
• 2 small or 1 large lemons, zested and juiced

Directions:

1. Heat 2 tbsp olive oil in a medium saucepan over medium-high heat. Add onions or shallots and garlic and cook until softened, 3 to 5 minutes. Add mushrooms, dried thyme, and smoked paprika and cook until mushrooms are browned and fragrant, 3 to 5 minutes.
2. Add 5 cups of broth, bulgur or orzo, butter beans, 2 tsp salt, and 1/4 tsp. of pepper to the pot. Stir, bring to a boil, and reduce heat to a simmer. Cover and cook until bulgur has thickened, 8 to 10 minutes. Add baby kale and stir until wilted. Cover to keep warm.
3. Add sour cream, lemon zest, and lemon juice to a small bowl and stir to combine.
4. Divide mushroom bulgur soup with baby kale between two soup bowls and drizzle with lemon cream. Soup’s on!