Mushroom Chard Soup
A recipe for Mushroom Chard Soup! This comforting vegetarian soup pairs sautéed mushrooms with tender orzo and Swiss chard.
Servings 4 -6 Servings
Ingredients
- 1 tablespoon (15 milliliters) olive oil
- 1 medium onion peeled and diced
- 1 bunch (about 6 leaves) Swiss chard stems and leaves separated
- 4 cloves garlic peeled and minced
- 8 ounces (227 grams) cremini mushrooms sliced
- 1 tablespoon (15 milliliters) balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces (150 grams) uncooked orzo pasta
- 6 cups (1.5 liters) vegetable broth
- Freshly grated Parmesan for serving
Instructions
- In a large saucepan, drizzle the olive oil over medium heat. Add the onions.
- Thinly slice the Swiss chard stems and add to the onions. Cook, stirring occasionally, until both are starting to soften, about 5 minutes.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the sliced mushrooms. Cook, stirring occasionally, until lightly browned and just softened, about 5 minutes. Add a little more olive oil if needed.
- Toss in the balsamic vinegar, salt, and pepper.
- Stir in the orzo until well-coated.
- Pour in the vegetable broth and bring to a simmer. Cook until orzo is nearly tender, but still firm.
- Chop the Swiss chard leaves and add to the soup. Cook just until vibrant green and slightly wilted.
- Adjust seasonings to taste and serve immediately with a sprinkling of fresh Parmesan if desired.