I love mushrooms everywhere. Soups, salads, stir fries, veggie burgers, sandwiches, you name it I will put mushrooms on it. This soup’s inspiration started with these awesome enoki mushrooms that I got at the farmers market. They have both white and brown varieties. You can use either for this recipe. Whatever it is, I think these mushrooms look like they have some kind of magic power to them that makes me feel extra good when I gobble them down.
In the past when I cooked with chard I ended up tossing out the stems or using them in vegetable stock. I’m big on using as much as possible from all of my food so I did some research and realized that there are actually a lot of uses for the stems including flavoring soup. You can think of the stems just like you would celery. They also add an awesome array of color to the mix.
Once you get into the serving of the soup I like to have extra Sriracha and lime on hand so I can adjust the flavor as needed. If you are serving to some spice-sensitive folks you can eliminate the Sriracha and it will still taste good. Then the spice lovers can add it in on their own.
This also freezes well if you want to make it in bulk to have on hand when a cold day strikes. I haven’t tried it yet, but the other idea I had was to add in some asian noodles to make it a bit heartier if this is the main dish.
Spicy Mushroom and Chard Winter Soup
- 1 bunch enoki mushrooms bottom cut off and stems separated
- 6 ounces crimini mushrooms sliced
- 1 yellow onion sliced
- 1 white onion sliced
- 3 cloves garlic sliced
- 2 cups chard sliced
- 1 tsp fresh ginger minced
- 6 cups vegetable broth
- 2 tbsp sriracha
- 1 tbsp grapeseed oil
- lime juice fresh squeezed, optional, but delicous
Heat up olive oil on medium heat in a large soup pot. Add in onions and chard stems and cook for about 5 minutes until they begin to soften.
Stir in garlic and ginger and cook for 2-3 minutes.
Add in mushrooms and sautée for another 3 minutes to combine the flavors.
Add in the veggie broth and bring to a boil. Let it simmer for 15 minutes.
Stir in the chard, sriracha and lime (if you are using it) and season with salt and pepper to taste. Serve immediately or you can let it cool and then put it in containers to store in the fridge or freezer