Kale And Mushroom Soup

Directions:

• Sautée some fresh garlic in olive oil, in a heated pan.
• Add in Sorrentina’s Truffled Mushroom Sauce, followed by milk and water.
• Add some water if it seems too thick.
• Whisk everything together and allow it to chill.
• Blend this mixture into a fine puree and set it aside.
• In a fresh pan, add a bit of olive oil and let it heat.
• Sprinkle in some thyme and once it sizzles, add the kale.
• The kale can be chopped into chiffonade or smaller bite-sized pieces.
• Once the water from the kale has evaporated, mix in the puree prepared earlier.
• Stir well, season and serve with croutons and parmesan cheese.