Hearty Winter Stew with Leeks, Mushrooms, Kale and Brown Rice

It is COLD outside in Chicago! You know what that means: Soup time! I found this awsome recipe from Bon Appetit online but changed a few things up to make it allergen-free (I'm easing into an elimination diet at the moment...). That means no gluten, soy, dairy, peanuts and I know the punchline would be, "And no taste!" but this is one of the yummiest soups I've made in a long time! Check it out:

INGREDIENTS:
1 tbsp olive oil
1 1/2 - 2 cups chopped leeks (I used 3, white and pale green parts only)
1 8-oz container sliced crimini mushrooms
2 garlic cloves, minced
2 1/4 tsp minced fresh rosemary (I used 1/2 tsp dried)
1 14.5-oz can diced tomatoes in juice
1/2 - 3/4 cup brown rice (I used a full cup and it was WAY too much)
4-6 cups chicken broth (or veggie if you want to add "vegan" to the list of adjectives above)
2 bunches lacinato kale, chopped, center stalks removed

From Bon Appetit: "Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and saute until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add [brown rice -- the recipe originally called for barley] and 4 cups broth; bring to boil. Reduce heat to low, cover and simmer until [rice] is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and [rice] are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes."

This soup is SUPER filling so I suggest serving yourself less than you think you want. Enjoy!

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