Recipe – Green Velvet Soup with Fresh Shiitake

The Monday Suppers lunch group loved the green velvet soup.  We had a bowl first, followed by a vegan lentil curry, turkey meatloaf and a great big slaw with red and white cabbage, carrots and lots of almonds.
Karen came up with some variations on the subject. She adds almonds and pumpkin seeds, uses edamame instead of peas, and throws in a handful of parsley. What is your variation?

Photo by Karen Rose Tank

Ingredients:

1 bunch kale, coarsely chopped
1 bunch Swiss chard, coarsely chopped
Good olive oil or fat of choice
1 onion, chopped
about 10 fresh shiitake mushrooms, stemmed, coarsely chopped
1 TBS herbs de Provence or favorite herb blend
1 bag frozen sweet peas, or fresh in season
2 quarts vegetable broth
hot sauce to taste
salt, if desired.

Directions:

Rinse kale and chard. Pull out and discard thick stem. Coarsely chop leaves. Set aside.

Heat enough oil in a soup pot to coat the bottom. Add the onion and cook until slightly golden. Add mushrooms, and stir fry 2 or 3 minutes.

Add greens, herbs and broth. Bring to a simmer and cook 2-3 minutes stirring frequently and stop cooking before the greens lose their brilliant green color.

Turn off the heat and add the peas. Let it cool enough to blend in the food processor (if it’s too hot, it will explode).

Return to pot to reheat and with hot sauce, and salt if desired.