1 yellow onion- I really wanted to use a leek, but I couldn't find a store that would sell me just one, and there is no way I will use three leeks before they go bad. Grumble, grumble...
2 big portabella mushrooms, or most of a pack of small ones.
2-4 regular brown potatoes, depending on size and preference.
1 bunch of kale
1/2 cup rice
10 cups water - most recipes for soup tend to say 4-6 or some tiny ass amount, but I want more soup than that, and this is America, DAMNIT!
olive oil- enough to coat the bottom of your pot to saute the mushrooms and onions, and maybe springle a bit on top.
2 bay leaves
salt and pepper to taste- I usually put in a moderate amount and figure people can add however much they want. It's harder to take it out than put it in.
Chop the onions and mushrooms to desired size, and saute them in the bottom of your soup pot with the olive oil. The olive oil will form your broth base, so don't be stingy. I throw the mushrooms and onions in together instead of the onions first because the mushrooms take awhile and I like onions to still have some substance. If you were so lucky as to obtain a single goddmaned leek to use, you might want to give that a little while first before adding mushrooms.
Make sure the mushrooms are cooked through before you add the rest of the ingredients, because they will not cook well just by simmering. If they aren't done before you add the water, it will be very hard to get them done.
All of this should create a nice, juicy pile of deliciousness while you chop the potatoes and pull the kale off the stalks. You can add the salt and pepper here, then the water,rice and potatoes, and other spices and bring to a boil then simmer. This should take about 15-20 minutes to simmer.
Nom nom, kale...