Kale and Mushroom Soup

It's Fall. Capital "F" ... I hate to admit it, but it's here. The nemesis of (my favorite) summer isn't as bad as I think. Football, fires, roasts, pumpkins, cider and SOUPS change that. On the first day of autumn this is a perfect "refrigerator soup" akin to a "kitchen sink" salad; using anything you have left in your fridge. Crack a beer and put on your TV's fireplace setting city dwellers, I think I might hear Christmas bells ...

Kale and Mushroom Soup
serves 4-6

2 tablespoons extra virgin olive oil 
1 1/2 lb. cremini mushrooms, trimmed and quartered
1 onion, diced
3 carrots, cut into 1" pieces on the bias
1 parsnip, cut into 1" pieces on the bias
2 ribs celery, diced
2 quarts chicken stock
1 bunch kale, de-ribbed and torn
1 teaspoon + extra, to taste
Juice of 1 lemon
Parmesan cheese, garnish

Kale and Mushroom Soup

In a dutch oven heat olive oil over medium high heat. In batches sear mushrooms until golden brown and set aside in a bowl. Saute onion, carrot, parsnip and celery until tender, about 3 minutes. Deglaze the pot with stock and stir. Add the remainder of the stock and bring to a simmer. Season with salt. Add mushrooms, kale and lemon. Taste and season as needed. Serve in bowls or chill. Top with Parmesan cheese before serving. 

Crusty bread and wine is also advised for serving.