Chunky Mushroom Soup
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This thick soup is a great winter warmer and the chunks of portobello mushrooms give it a great texture. Substitute the rice pasta with rice or any other grain of your choice. Serves 4
4 large portobello mushrooms, sliced 1 yellow onion, chopped 1 cup diced tomatoes 2 handfuls kale; washed, massaged, and chopped mushroom (or chicken or beef) broth, enough to cover the ingredients and to cook the pasta (about 3 cups) 1 cup black beans handful brown rice pasta (optional) salt freshly ground black pepper (as much as desired) garlic, minced or powder |
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Sauté the onion for about 5 minutes until translucent. Add the large slices of mushroom, allow to brown and then chop into irregular, large sized pieces using a wooden spoon. Sprinkle with salt and ground black pepper. Add in the garlic and sauté slightly.
Add the diced tomatoes, black beans, and broth. As an option, a quarter cup of a hearty red wine will round out the flavors (the alcohol will cook off). Allow to simmer for around 15 minutes and add the pasta. Cook until the pasta is cooked to your liking.
Toss in the kale, allow to wilt, and serve!
Add the diced tomatoes, black beans, and broth. As an option, a quarter cup of a hearty red wine will round out the flavors (the alcohol will cook off). Allow to simmer for around 15 minutes and add the pasta. Cook until the pasta is cooked to your liking.
Toss in the kale, allow to wilt, and serve!