
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. 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.
INGREDIENTS
- 1 shallot, peeled and thinly sliced
- 1 garlic clove, 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 Treeline® Dairy-Free Sour Cream
- 1 lemon, zested and juiced
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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 2½ 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. Soup’s on!
SIMILAR RECIPES

CRISPY POTATO SKILLET with Snap Pea Slaw & Sour Cream

BLACK BEAN BURGER with Creamy Avocado Kale Slaw & Griddled Onion

BUFFALO CAULIFLOWER BOWLS with Lemon Dill Quinoa & Tzatziki

ANCIENT GRAIN BOWLS with Crispy Chickpeas & Pistachio Cashew Cheese

WEST AFRICAN PEANUT STEW with Swiss Chard & White Quinoa
