Double Mushroom Soup With Swiss Chard

Double Mushroom Soup With Chard is a hearty and filling soup. It is adapted from a recipe from the Follow Your Heart Soup Cookbook. I had fresh Portobello, brown crimini mushrooms, and a bunch of Swiss chard to use up - so it was soup for dinner! Other leafy greens may be substituted for the Swiss Chard. Apparently Portobellos are simply larger crimini mushrooms! You may use other fresh mushrooms like white button, shiitake, and/or dried mushrooms also. Ajwain seeds have an intense celery flavor and enhances the hearty flavor of the mushrooms.

A bit of sharp Cheddar cheese (2-3 oz) makes a fabulous addition for those who include dairy in their diet. If you are using cheese, stir in after removing the soup from heat.

4 - 6 Servings

Ingredients:

8 oz. medium-sized Portobello mushrooms, sliced
8 oz. Brown crimini mushrooms, sliced
1 lb Swiss Chard, coarsely chopped
1-2 cloves Fresh Garlic, minced
1 Large Onion, chopped
4 Tbsp Butter or 2-3 T Oil
4 Tbsp Whole Wheat, Unbleached, or Rice Flour
2 Cups hot Milk, any type
1/2 tsp Ajwain Seeds, freshly ground
1/2 tsp Freshly ground Black Pepper
1/4 tsp Cayenne (ground red pepper)
2-4 Tbsp Soy Sauce
2 tsp dried Oregano Leaves
1 Tbsp Fresh Basil leaves, torn
Sea Salt to taste

Method:

Keep the Swiss chard stems and leaves separate as the stems take a bit longer to cook.

Heat 2 tsp oil in a large pot and saute the mushrooms for a few minutes; stir in the soy and cook until dry and slightly browned. Remove and set aside.

Using the same pan, add the rest of the oil, the onions, garlic, a pinch of salt and cook until they are pale gold.

Sprinkle the flour along with spices and stir and cook until the flour is browned and fragrant.

Slowly add 2 cups of hot water stirring constantly until all is mixed well and smooth without any lumps.

Stir in the stems of Swiss chard and cook until they are tender.

Add the chard leaves along with the herbs and cook until wilted.

Save a few pieces of the mushrooms for garnish; add the rest to the soup along with the milk and cook stirring until very hot but not boiling.

Remove soup from heat and allow to rest for a few minutes.

Serve hot. Enjoy!!