Bison & Baby Brown Mushroom Soup

Bison Meat Bloomington - Bison Mushroom Soup2011 NBA Best Buffalo Soup Winning Recipe

Bison & Baby Brown Mushroom Soup With Quinoa and Kale
Submitted by LeeAnn Trynoski, Colorado Buffalo Grill Inc. /RL Bison Ranch


  • 2 lb Ground Bison
  • 2 lb baby brown mushrooms (sliced)
  • 2 tablespoons Olive Oil
  • 1 Large onion, chopped
  • 4 cloves garlic, chopped fine
  • 2 whole fresh jalapeno pepper, chopped fine (seeds removed)
  • 1 bunch of parsley chopped
  • 48 oz of vegetable stock
  • 48 oz of water
  • Quinoa
  • 1 big bunch of kale, chopped (veins removed)
  • 8 oz cream cheese
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon of crushed red pepper flakes
  • Chopped scallions (for garnish)


  1. Prepare Quinoa; bring four cups of water to a boil, add two cups quinoa, return to boil, cover and turn off heat and set aside.
  2. Sautee onion, garlic, jalapeno, salt, pepper and red pepper flakes in olive oil.
  3. Add Ground Bison and Mushrooms cook through.
  4. Add vegetable stock and water, simmer.
  5. Add cream cheese
  6. Simmer
  7. Right before serving, stir in Kale.
  8. To serve, put ½ cup of the reserved quinoa in each soup bowl.
  9. Add soup.
  10. Garnish with chopped scallions.
  11. Makes about 10 to 12 cups soup.
  12. Note: Keep quinoa separate for leftovers, Enjoy

Courtesy of National Bison Association (NBA)

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