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Caldo Verde With Mushrooms

Caldo Verde With Mushrooms
Photo by Goran Kosanovic for The Washington Post


This version of caldo verde, the traditional Portuguese soup, uses mushrooms coated in smoked paprika for meaty flavor, instead of the typical smoked sausage.


Caldo Verde with Mushrooms



1/4 cup olive oil
10 ounces white button mushrooms, cleaned, trimmed and sliced
1 1/2 teaspoons Spanish smoked paprika (pimenton)
Pinch ground cayenne pepper
1 teaspoon kosher salt
1 large onion, diced
2 cloves garlic, minced
2 pounds russet potatoes (3 large), peeled and diced
7 cups no-salt-added chicken or vegetable broth
8 ounces kale (1 small bunch, stems removed), leaves very thinly sliced
1/2 teaspoon freshly ground black pepper



Heat half the oil in a large pot over medium-high heat. Once the oil shimmers, add the mushrooms and cook for about 12 minutes, stirring occasionally, until they have released their moisture and become well browned. Remove from the heat just long enough to stir in the smoked paprika, cayenne pepper and 1/4 teaspoon of the salt, then transfer the mushrooms to a plate.

Return the pot to medium-high heat. Add the remaining oil and the onion; cook for 3 to 5 minutes, stirring occasionally, until the onion has softened. Stir in the garlic and cook for 30 seconds.

Add the diced potatoes and broth; once the mixture begins to boil, reduce the heat to medium-low and cook, uncovered, for 20 minutes or until the potatoes are tender.

Add about three-quarters of the kale and cook for about 3 minutes, or until it is wilted yet still a vibrant green. Puree with a stick (immersion) blender directly in the pot, or in batches in a regular blender (center knob of the lid removed and covered with paper towel) until smooth, with small flecks of kale. (If you wish, reserve a few pieces of potato before pureeing, and add them to the finished soup.)

Increase the heat to medium; once the pureed soup begins to boil, stir in the remaining kale, the cooked mushrooms, the remaining 3/4 teaspoon salt and the black pepper. Cook for about 3 minutes, until that kale is wilted.

Serve hot.

Makes 6 servings
Serving size: 1 3/4 cups

Per Serving (using chicken broth): Calories 220; Total Fat 10g (Sat Fat 2g); Protein 6g; Carb 29g; Fiber 1g; Cholesterol 0mg; Sodium 270mg: Sugars 4g




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