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Mushroom Bulgur Soup with Baby Kale & Lemon Cream
2 or 4 Serving Dinner

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.

Tags: High-Protein Soy-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
500
FAT
7g
CARBOHYDRATES
82g
PROTEIN
23g

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INGREDIENTS

  1. 1 shallot, peeled and thinly sliced
  2. 1 garlic clove, peeled and thinly sliced
  3. 8 oz cremini mushrooms, trimmed and sliced
  4. 1 tsp dried thyme
  5. 1 tsp smoked paprika
  6. 4 tsp vegetable broth concentrate
  7. 1/2 cup bulgur wheat
  8. 13.4 oz butter beans, drained and rinsed
  9. 2 oz baby kale
  10. 1/4 cup Treeline® Dairy-Free Sour Cream
  11. 1 lemon, zested and juiced
  12. 1 tbsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew), wheat
Tools: Medium saucepan with lid
SERVINGS
PREP & COOK TIME
30 min
CALORIES
500
FAT
7g
CARBOHYDRATES
82g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Start the soup

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)

2
Simmer the soup

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)

3
Make the lemon cream

Stir together sour cream, lemon zest, lemon juice, and a pinch of salt in small bowl.

4
Serve

Divide mushroom bulgur soup with baby kale between bowls and drizzle with lemon cream. Soup’s on!

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