Mushroom Chard Soup

mushroom chard soup (1 of 2)

While searching for a way to use rainbow swiss chard from my CSA box, I came across this Mushroom Chard Soup recipe. It was a surprise hit! Chad doesn’t usually like lighter soups, especially vegetarian, but went back for seconds. Evan ate everything except for the chard (the first time- the second time I cut the chard into much smaller pieces and he finished his bowl). I usually don’t like a lot of greens in soups. The texture of wilted vegetables usually throws me off, but the chard held up well.

I have made this soup a couple more times when receiving chard in subsequent CSA boxes. I really should try other chard recipes I have pinned, but keep coming back to this. It is a great, healthy weeknight meal. From start to finish, it took about 30 minutes to prepare.

mushroom chard soup (2 of 2)

Mushroom Chard Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

6 servings

Mushroom Chard Soup

Ingredients

3 teaspoons olive oil, divided

1/2 large sweet onion, diced

1 clove garlic, minced

12 ounces crimini mushrooms, sliced

1/2 teaspoon black pepper

1 tablespoon minced fresh sage

1 tablespoon balsamic vinegar

7 cups vegetable broth

2/3 cup orzo pasta

4 cups chopped swiss chard

salt and pepper to taste

In a large saucepan, drizzle 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.

Drizzle the remaining 1 teaspoon olive oil. Stir in the sliced mushrooms, pepper, and sage. Cook, stirring occasionally, until mushrooms are lightly browned and just softened, about 5 minutes. Add the balsamic vinegar and cook for a minute.

Pour in the vegetable broth. Stir to combine and increase heat to medium high. Once boiling, add the orzo. Cook until orzo is almost tender, but still firm. Add the swiss chard and cook until the chard wilts, about 3 minutes.

Serve immediately.

Adapted from Cookin' Canuck

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Comments: 2

  1. Fleur 15 September, 2014 at 8:47 pm Reply

    This is the 2nd time I have made this soup, and it is one of my favorites to make with fresh ingredients from the garden. I substituted baby bella for crimini.

    • Tara 23 September, 2014 at 4:14 pm Reply

      So glad you enjoyed it!

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