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My mushroom rainbow chard shallot soup is a hearty meal, packed full of nutrients Jump to Recipe
Lessons learnt in 2011.
1. Believe in yourself and your food creations .. some self blabber, so I should stop second guessing the recipes, combinations or pictures and just go about posting them.Â
2. Cleanse yourself of judgement, whether judging yourself(point 1) or others. Creativity comes from the heart of every person.. It is an expression of beauty in whichever form it may be.
I keep trying to implement point 2 and there are days when the implementation slips a bit. Its the way all of us have grown up in the ultra competitive world of constant judgement. If you dont compare and judge, how will you grow? not worthwhile really in any sense. Growth is such a personal thing.
I realized I should pen it somewhere, where I can come back and read whenever I slip. The idea came to me after reading a dear friend’s story. If you have a few minutes, please do read this special Zine featuring stories of courageous creativity. Each of the stories are unique and inspiring and My friend Devika features on pages 22-26.
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These past few months, we have been trying to eat as much local and seasonal as possible…except tomatoes. I cant seem to live without tomatoes and they all come from CA or mexico. ahh..
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This soup can be made glutenfree by omitting the pasta or substituting it with a glutenfree version. This soup can also be converted in a pasta meal. Just add a few Tablespoons of water or broth instead of a cup, 2 Tablespoons pinenuts or almond slivers and 2 cups penne. The key to this soup are the browned mushrooms, which give the broth their flavor. The broth doesnt need much help from herbs or spices.
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Mushroom Rainbow Chard Shallot Soup
A hearty meal, packed full of nutrients
Ingredients Â
- 1 teaspoon oil
- 10-12 Cremini mushrooms, chopped(quartered)
- 2 garlic cloves chopped
- 2 big shallots chopped
- 10 rainbow chard, ribs cut and leaves chopped, use only soft and thin ribs. compost the thick stems
- 1 cup cooked elbows or small pasta
- 1/2 teaspoon Dried herbs, basil or thyme
- 1/4 teaspoon black pepper
- 2/3 teaspoon salt or to taste
- 1 cup water (or more), reserve from the pasta or vegetable stock or plain water
InstructionsÂ
- In a deep large pan, add oil, heat at medium heat and spread to cover the pan.
- Add chopped mushrooms, garlic, chard ribs and shallots and cook on medium low, stirring occasionally for 4-6 minutes or until mushrooms begin to brown on the edges.
- Add in the chard leaves and cook for another 2 minutes until the chard begins to wilt.
- Add in the water, herbs, salt and pepper to taste, and pasta. Taste and adjust.
- Bring to boil (partially covered 5 mins) and cook on low for 2-3 minutes or until the soup reaches desired consistency.
- Serve hot garnished with green onions or herbs of choice.
Notes
You can substitute the pasta with glutenfree pasta or cooked whole grains like barley, millet or quinoa, or omit pasta.
Nutritional values are based on one bowl
Nutrition
Calories: 352kcal, Carbohydrates: 71g, Protein: 17g, Fat: 3g, Sodium: 678mg, Potassium: 1591mg, Fiber: 5g, Sugar: 6g, Vitamin A: 14680IU, Vitamin C: 74.9mg, Calcium: 183mg, Iron: 7.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Mmmm… Shallots and cremini mushrooms are some of my favorite things ever. Pasta, too. I’ll have to try this.
Although, when you told us to throw the big stems in the compost, my first thought was “No! Navi (my rabbit) would LOVE those!”
What an amazingly healthy soup! I can’t wait to make this and take it for lunches throughout the week. Perfect!
Thanls Alea!
Thank you to all who tried and liked the soup!
What a lovely and delicious soup! Thank you for sharing this with the Hearth and Soul Hop.
Thank you Laurau, Prathima, Mihl, Andrea, Deeps , Gigi!
Deeps, Let me know when you try it!
Gigi, hugs back at ya!
Tell that crazy bad self talk to go away.I love this kind of soup. This post made my tummy all warm inside. You and that Cara…I love you creative girls!
looks absolutely delecious! i love mushrooms but we dont get chards here so im gonna try this recipe with spinach 🙂
I love soup filled with mushrooms and greens. This sounds so good for a winter night.
I love mushrooms and I love how all your ingredients look wholesome in this recipe instead of a mushy mess.
Happy New Year to you and your family, too!
This soup looks fantastic!