2 portabello mushrooms, cleaned stemmed and cut into a ½ inch pieces
1 small butternut squash, peeled seeded and cut into ½ inch pieces
½ teaspoon salt
fresh ground pepper
6-8 cups chicken or veggie stock
1 head curly kale, ribbed and thinly sliced
1 cup brown rice
Instructions
Rinse brown rice well and cook according to package directions.
Meanwhile, heat butter or oil in a large heavy soup pot over medium heat. Add the onion and saute until soft about 7 minutes. Add the carrots and celery and cook another five minutes.
Add the mushrooms, squash, salt, and pepper and cook another 10 minutes, stirring often. If the pot dries out, add a little water.
Add stock, bring to a boil, reduce to a simmer and cook for 20 minutes. Add the kale, and cook another 5 minutes. Turn the heat off and add the cooked brown rice. Adjust seasonings and serve with grated parmesan if desired.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2022/10/21/butternut-squash-brown-rice-mushroom-soup/