Mushroom   Swiss Chard Soup

I’m going to pretend we are all in a book club together for just a minute.

Have you read Divergent?

I’m sure that if you clicked over to look at the book, glanced at the cover/synopsis…you probably thought uh, not for me.

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That is exactly what I thought. And then I read one page….and promptly read the entire book. In two days. Yes, it’s kind of a futuristic, dystopian society, hunger-games-kind-of-story, but it is intriguing, and exciting and adventurous and scary and gosh darn good.

(Plus the love story that is intertwined in all the madness took me RIGHT BACK to my sophomore year of high school when the hugely popular, star football player asked little old scrawny sixteen year old ME to the senior prom.I got butterflies and sweaty palms all over again.)

And you know what goes perfectly with getting sucked into a good story?

A good bowl of soup.

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Mushroom + Swiss Chard Soup

PRINT Recipe

  • 3 leeks
  • 1 T olive oil
  • 1 lb mushrooms (I used a mix of oyster, baby portobello, and shiitake)
  • 1 head of swiss or rainbow chard
  • 2 head garlic, minced
  • 1 T brown miso paste
  • 14 oz can white beans, rinsed and drained
  • 1/4 t dried thyme
  • 1 quart of vegetable stock
  • salt and pepper to taste
  • parmesan for serving (optional)

Trim the roots and the tough green parts off the leeks. Then slice into disks, separate the layers with your fingers, and rinse thoroughly to release any dirt. Then slice your mushrooms and your swiss chard (removing the stems).

Heat the olive oil over medium heat, then add the leeks. Once they have started to brown, add the mushrooms and let them sort of sweat for a few minutes. Then add the chard, garlic, thyme and miso paste and cook for 5-10 minutes or until everything is tender and the miso paste has incorporated.

Next, add the beans, vegetable stock and simmer for another 5-10 minutes. Season to taste with salt and pepper. Sprinkle with parmesan cheese to serve, and get yourself a good book to enjoy while eating.

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