A Mushroom Soup for Summer from Kath Eats Real Food
One of my favorite ways to eat mushrooms is in soup. I think their texture suits a liquid delivery quite well – they don’t wither away like other vegetables do. We love thick blended soups in our house, and my favorite mushroom soup is a puree of wild mushrooms topped with walnuts, which you can find on KERF: Wild Mushroom Soup.
But in the summertime I crave a lighter bowl, which led to me create this brothy mushroom recipe. Summertime collard greens and corn on the cob swim around with hearty creminis – just not within 30 minutes of eating J I think the key to good broth-based soups is the broth itself. If you use a bland broth, your whole soup will be bland. Nothing beats a homemade stock, but if you use boxed, I recommend the organic kinds by Pacific or Imagine.
Summertime Mushroom Soup
- 1 pint cremini mushrooms, cleaned and sliced
- 2 carrots, chopped
- 2 corn cobs, with corn cut off
- 1 bunch collard greens, washed, trimmed and torn
- 1 box (32 oz) high quality vegetable or mushroom stock
- 1 tsp olive oil
- 2 cloves garlic
- Pinch sea salt
- Few grounds of pepper
- A few saffron threads, if you have them
- Sprinkle red pepper flakes (to taste)
Heat olive oil in a large pot. Add garlic, mushrooms, corn and carrots. Cook until slightly tender. Add broth, greens and seasonings. Simmer until greens are tender.
Makes 3-5 bowl’s worth, depending on your portion size. Serve with crusty bread and some summer sunshine!
