Cremini Mushroom, Rainbow chard, shallot soup. Vegan

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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. And leave it on the readers to decide.
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.
Another reason behind these lessons, our very own super creative Cara from ForksandBeans! Her amazing culinary creations will hold your interest and some self talk will make you think, introspect and contribute!

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..

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 distinct flavor. The broth doesnt need much help from herbs or spices, if you are a mushroom sauce lover like me :)
This soup also features on my monthly column at OneGreenPlanet here.

Ingredients: Serves 2
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 elbows or small pasta cooked
Dried herbs( basil, thyme) 1/2 tsp or to taste
1/4 teaspoon black pepper
2/3 teaspoon salt or to taste
1+ cup water(reserve from the pasta or vegetable stock or plain water)
1 teaspoon oil
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 topped with green onions or herbs of choice.
You can substitute the pasta with glutenfree pasta or cooked whole grains like barley, millet or quinoa, or omit pasta.


  1. very healthy n delicious its vibrant color..

  2. wow, what a beautiful bowl of soup! i've never been a fan of swiss chard, but i really want to give rainbow chard a try. it's just so pretty!

  3. Thank you Umm Mymoonah and Sonali!

    Thanks Caitlin, try any of the chards in the soup, the mushrooms hide the other tastes quite well!

  4. Good luck with your NY thoughts! And that soup looks like the perfect place to use the vege Pho starter broth that I need to use up. I'm going to be making this soon! Thanks.

  5. Yeah, you pretty much just brought me to tears. I feel like *this* is what blogging is all about. Not self-doubting ourselves whether we posted a creative enough dish, or how many people are following us, but rather whether or not we are doing good with our words. Blogging is a powerful tool that you, my dear, are a master at. Always encouraging. Always honest. And always a pleasure to keep coming back for more. Thank you for this acknowledgment. I could not be any more happy to know that I have found not only a blogging buddy in you, but a true friend! xo, Cara

  6. Thanks TP.. let me know how the soup turns out!

  7. Hugs to you too Cara.. I love each of your posts! i am super happy to have found you too! yay for veganmofo!

  8. I love mushrooms and chard-will have to try this recipe in the very near future!

  9. Thats is one healthy,wholesome & delish bowl of soup!!! Happy new year to u ;)
    Prathima Rao
    Prats Corner

  10. Happy New Year to you and your family, too!
    This soup looks fantastic!

  11. I love mushrooms and I love how all your ingredients look wholesome in this recipe instead of a mushy mess.

  12. I love soup filled with mushrooms and greens. This sounds so good for a winter night.

  13. looks absolutely delecious! i love mushrooms but we dont get chards here so im gonna try this recipe with spinach :)

  14. 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!

  15. Thank you Laurau, Prathima, Mihl, Andrea, Deeps , Gigi!

    Deeps, Let me know when you try it!

    Gigi, hugs back at ya!

  16. What a lovely and delicious soup! Thank you for sharing this with the Hearth and Soul Hop.

  17. Thanls Alea!

    Thank you to all who tried and liked the soup!

  18. What an amazingly healthy soup! I can't wait to make this and take it for lunches throughout the week. Perfect!

  19. 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!"

  20. This soup looks delectable. I'm in the process of gathering vegan recipes for a Pinterest board so that as my CSA veggies come in, I can just refer to my board for things I want to make. And we get chard the whole time, fortunately, so I bet we'll be eating a lot of this soup over the summer! (My boyfriend and I don't discriminate against soup even in the hottest months. We're weirdos.)

  21. I have never seen, nor heard of, rainbow chard. I live in the most southern part of Canada (about the latitude of northern California). We have hot house (green house) tomatoes all year round. They are not as tasty as field grown but they are local.

  22. yummy soup! my family loved it. next time will add a white bean to it and add a bit if protein. thanks for creating this!


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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

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