Mushroom Bulgur Soup
with Baby Kale & Lemon Cream
Bulgur is made from cracked wheat berries that are par-cooked and dried, making it a fast-cooking, versatile whole grain option. While mushroom and barley are a common pairing for comforting soup, we like the lighter, nutty flavor and convenient quick cook time of bulgur in this version. A drizzle of lemony cream sauce brightens this hearty soup, and butter beans contribute extra protein and fiber.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and thinly sliced
- 1 garlic cloves, peeled and thinly sliced
- 8 oz cremini mushrooms, trimmed and sliced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 4 tsp vegetable broth concentrate
- 1/2 cup bulgur wheat
- 13.4 oz butter beans, drained and rinsed
- 2 oz baby kale
- 1/4 cup TreelineĀ® Dairy-Free Sour Cream
- 1 lemon, zested and juiced
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add shallot and garlic and cook until softened, 3 to 5 minutes. Add mushrooms, thyme, and paprika and cook until mushrooms are browned and fragrant, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)
Stir in 2Ā½ cups water, broth concentrate, bulgur, butter beans, 1 tsp salt, and a pinch of pepper and bring to a boil. 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. (4-serving meal: use 3 cups water, 2 tsp salt)
Stir together sour cream, lemon zest, lemon juice, and a pinch of salt in small bowl.
Divide mushroom bulgur soup with baby kale between bowls and drizzle with lemon cream. Soupās on!
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