There is nothing like cold weather and warm soup. It just brings you back to life. The Mushroom Chard Soup is a great light vegetarian soup that can keep you healthy all winter long.
Mushroom Chard Soup
- 3 teaspoons olive oil (divided)
- 1/2 large sweet onion (diced)
- 1 clove garlic (minced)
- 12 ounces cremini mushrooms (sliced)
- 1/2 teaspoon black pepper
- 1 tablespoon minced fresh sage
- 1 tablespoon balsamic vinegar
- 7 cups low sodium organic vegetable broth
- 2/3 cup of cooked barley (optional)
- 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 barley. Add the swiss chard and cook until the chard wilts, about 3 minutes.
- Serve immediately.
Adapted from Taras Multicultural Table
