Mushroom Chard Soup
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.
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.
Adapted from Cookin' Canuck
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: chard, mushroom, orzo, pasta, sage, soup, swiss chard, vegetarian