Creamy Kale, Potato, Mushroom & Smoked Oyster Chowder

Step 1: Kale ... First, there are 2 ways to remove the stems from the kale. You can cut them out; or, you grab the end of the kale, make a first around the stem - and, pull straight down. The leaves will come right off. Then, I like to roll up, or stack the leaves; and chop. Remember, you want small bites of kale in your soup. I also like to use some of the top stems, the tender ones; but, dice them very small.

Step 2: Base ... Add the olive oil to a large soup pot; and, bring to medium heat. Add the mushrooms; and, saute 3-4 minutes, until they begin to brown. Then, add the butter, onion, garlic, salt, pepper, dried thyme, rosemary; and, simmer another 4-5 minutes. Add the flour; and, mix until everything is well combined. Cook just a minute to get rid of that raw flour taste.

Step 3: Broth ... Add both broths, half and half; and, whisk until they are well combined. Bring to just under a boil (medium to medium high heat), and the soup begins to thicken. Add the kale; a little at a time - until it can all fit in the pot. Then, add the potatoes, season with a bit more salt and pepper - to taste; and, stir. Simmer for 10-15 minutes until the kale is tender.

Step 4: Garnish ... Toast your baguette slices under your broiler, until golden brown. Then, top with the cheese; and, back under the broiler - just until melted.

Step 5: Serve, Plate, and ENJOY! ... Ladle the soup into your favorite bowl; and, top with the 'ooey gooey' melted crostini/baguette. And, finish with the chopped oysters.