My mushroom rainbow chard shallot soup is a hearty meal, packed full of nutrients Jump to Recipe
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.
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.
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 flavor. The broth doesnt need much help from herbs or spices.
Mushroom Rainbow Chard Shallot Soup
A hearty meal, packed full of nutrients
Servings: 2 servings
Calories: 352kcal
Ingredients
- 1 teaspoon oil
- 10-12 (10 ) 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 (236.59 g) cooked elbows or small pasta
- 1/2 teaspoon (0.5 teaspoon) Dried herbs basil or thyme
- 1/4 teaspoon (0.25 teaspoon) black pepper
- 2/3 teaspoon (0.67 teaspoon) salt or to taste
- 1 cup (1 cup) water (or more) reserve from the pasta or vegetable stock or plain water
Instructions
- 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 garnished with green onions or herbs of choice.
Notes
You can substitute the pasta with glutenfree pasta or cooked whole grains like barley, millet or quinoa, or omit pasta. Nutritional values are based on one bowl
Nutrition
Nutrition Facts
Mushroom Rainbow Chard Shallot Soup
Amount Per Serving
Calories 352 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 678mg29%
Potassium 1591mg45%
Carbohydrates 71g24%
Fiber 5g21%
Sugar 6g7%
Protein 17g34%
Vitamin A 14680IU294%
Vitamin C 74.9mg91%
Calcium 183mg18%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Umm Mymoonah says
January 5, 2012 at 5:48 amVery healthy bowl of soup, yumm!
Sonali Pradhan says
January 5, 2012 at 10:19 amvery healthy n delicious soup…love its vibrant color..
http://onlyfishrecipes.blogspot.com/
Caitlin says
January 5, 2012 at 12:37 pmwow, 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!
Richa says
January 5, 2012 at 6:02 pmThank you Umm Mymoonah and Sonali!
Thanks Caitlin, try any of the chards in the soup, the mushrooms hide the other tastes quite well!
tadkapasta says
January 5, 2012 at 10:00 pmGood 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.
forkandbeans says
January 6, 2012 at 2:16 amYeah, 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
Richa says
January 6, 2012 at 5:42 amThanks TP.. let me know how the soup turns out!
Richa says
January 6, 2012 at 5:47 amHugs to you too Cara.. I love each of your posts! i am super happy to have found you too! yay for veganmofo!
Laura says
January 6, 2012 at 6:58 amI love mushrooms and chard-will have to try this recipe in the very near future!
Prathima Rao says
January 6, 2012 at 7:02 amThats is one healthy,wholesome & delish bowl of soup!!! Happy new year to u 😉
Prathima Rao
Prats Corner
Mihl says
January 6, 2012 at 10:00 amHappy New Year to you and your family, too!
This soup looks fantastic!
[email protected] Healthy Diary says
January 6, 2012 at 2:25 pmI love mushrooms and I love how all your ingredients look wholesome in this recipe instead of a mushy mess.
Andrea says
January 7, 2012 at 2:00 amI love soup filled with mushrooms and greens. This sounds so good for a winter night.
Deeps @ Naughty Curry says
January 7, 2012 at 5:35 pmlooks absolutely delecious! i love mushrooms but we dont get chards here so im gonna try this recipe with spinach 🙂
GiGi says
January 7, 2012 at 9:59 pmTell 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!
Richa says
January 9, 2012 at 6:05 pmThank you Laurau, Prathima, Mihl, Andrea, Deeps , Gigi!
Deeps, Let me know when you try it!
Gigi, hugs back at ya!
Alea Milham says
January 10, 2012 at 9:02 amWhat a lovely and delicious soup! Thank you for sharing this with the Hearth and Soul Hop.
Richa says
January 14, 2012 at 1:11 amThanls Alea!
Thank you to all who tried and liked the soup!
The Queen of Quinoa says
January 24, 2012 at 10:33 pmWhat an amazingly healthy soup! I can’t wait to make this and take it for lunches throughout the week. Perfect!
Anonymous says
March 26, 2012 at 2:23 amMmmm… 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!”
Sharky says
May 29, 2012 at 6:06 pmThis 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.)
kitblu says
August 25, 2013 at 3:44 amI 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.
Anonymous says
December 5, 2013 at 1:52 pmyummy soup! my family loved it. next time will add a white bean to it and add a bit if protein. thanks for creating this!
jenalee says
February 8, 2015 at 11:14 pmHas anyone ever used quinoi instead of noodles? The protein and fiber boost would be awesome more filling and i think would be delish! So going to try this soup!
Laura says
September 30, 2015 at 8:27 amI made this soup over the weekend. Quadrupled it and I’m eating it for lunch all week! It’s delicious and filling and perfect for the slightly chilly and oh so rainy weather in Pittsburgh this week! My coworkers are jealous.
Richa says
September 30, 2015 at 11:23 amAwesome!!