Pour the boiling water over the dried mushrooms. Cover and soak for 30 to 40 minutes to create stock.
Chop the onion and garlic and sauté them in 3 tablespoons of the olive oil in a large cook pot until the onion is translucent. Add the cumin and coriander and continue sautéing for 1 to 2 minutes.
Pour the mushroom stock over the onion and garlic sauté. Add the potato and chickpeas and bring the soup to a boil.
Reduce the heat and simmer for 20 to 30 minutes.
Pour the cold soy or almond milk into a small bowl, and add the remaining tablespoon of oil.
Add the cayenne pepper and the cornstarch, and whisk vigorously.
Add the soy milk and corn starch mixture slowly to the soup, stirring as you add. Once fully combined, add the kale, stirring.
Cook covered, stirring occasionally, for 10 more minutes.
Salt and pepper to taste. Serve.
This recipe by David Hoenig was an entry in the All Animals Meatless Monday Recipe Contest, 2013.
Picture by Meredith Lee/The HSUS