Wild Mushroom and Root Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 8 oz mixed mushrooms sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup root vegetables diced (carrots, parsnips, potatoes)
- 1/2 inch ginger grated
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- to taste salt
- to taste pepper
- 3 leaves Swiss chard roughly chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
- Heat the oil in a large pot. Add the onions and cook until translucent.
- Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes).
- Add the broth, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
- Stir in the Swiss chard and let wilt 1-2 minutes.
- Ladle into bowls and garnish with the parsley.
