Mushroom Bulgur Soup
baby kale, lemon cream
While mushroom and barley are a classic pairing for a comforting soup, we prefer bulgur’s nutty flavor and convenient cook time. Butter beans add protein and fiber—the plant-only pairing for clean, lasting energy—to this hearty soup, while a lemony cream sauce adds brightness. And thanks to our choice of grain, dinner will be served in under half an hour.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and thinly sliced
- 1 garlic clove, peeled and thinly sliced
- 8 oz cremini mushrooms, trimmed and sliced
- 1 tbsp dried thyme
- 1 tbsp smoked paprika
- 4 tsp vegetable broth concentrate
- 1/2 cup bulgur wheat
- 13.4 oz cannellini 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 (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
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 just 1 tsp paprika and cook until mushrooms are browned and fragrant, 3 to 5 minutes.
Stir in 2 ½ cups water, broth concentrate, bulgur, 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, 3 to 5 minutes. Cover to keep warm.
Stir together sour cream, lemon zest, lemon juice, and a pinch of salt in small bowl.
Divide mushroom bulgur soup between bowls and drizzle with lemon cream. Soup’s on!
For 4-serving meal, double all ingredients except for water in step 2; use just 3 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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