Green Velvet Soup with Fresh Shiitake


1 bunch
kale (coarsely chopped)
1 bunch
Swiss chard (coarsely chopped)
olive oil (or fat of choice)
onion (chopped)
shiitake mushrooms (fresh, stemmed, coarsely chopped)
1 tablespoon
Herbes de Provence (or favorite herb blend)
frozen sweet peas (or fresh in season)
2 quarts
vegetable broth
hot sauce (to taste)
salt (if desired)


Rinse kale and chard. Pull out and discard thick stems. Coarsely chop leaves. Set aside.

Heat enough oil in a soup pot to coat the bottom. Add the onion and cook until slightly golden. Add mushrooms, and stir fry 2-3 minutes. Add greens, herbs and broth. Bring to a simmer and cook 2-3 more minutes, stirring frequently.

Turn off the heat and add the peas. Let it cool enough to blend in a food processor or high-speed blender like a Vitamix. (If it’s too hot, it will explode.) Return to pot to reheat and add hot sauce to taste, and salt if desired.  (Recipe #462)