Ingredients (use vegan versions):
- 1/4 Cup minced onion
- 1/2 lb button mushrooms
- 1 3/4 Cup vegetable stock
- 2 tablespoon garbanzo flour
- 3 leaves kale (about 2 cups lightly packed)
- 1/8 teaspoon celery seed
- 3 cloves garlic, roasted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Directions:
In a medium-size sauce pan on low heat, braise/deglaze
onions, using spoonfuls of stock to loosen browned onions.
While the onions are cooking, clean mushrooms and chop; small
ones in halves, larger mushrooms in quarters or sixths.
When onions are richly colored, 2 Tbsp of the stock, celery
seed, and mushrooms to the sauce pan, increase heat to
medium, and cook, covered, for 5 minutes. After the five
minutes have passed, stir the mushrooms, cover, and cook
another 10 minutes. Peel the roasted garlic cloves and
coarsely puree with a knife. Mix the garbanzo flour and
3 or 4 Tbsp of the stock, to make a smooth paste. Slice the
kale into thin strips (about 1/4 inch). When the mushrooms
have cooked for the full fifteen minutes, add remaining
stock, salt, garlic, and garbanzo paste to the pan. Bring
the soup to the boil, reduce heat, and simmer for 5 to 10
minutes. Stir pepper and sliced kale into the soup and
serve immediately.
Notes:
1) spinach may be substituted for the kale
2) garbanzo flour should be available in middle-eastern groceries or
natural food stores. If you can't find it, defatted soy flour or a
mixture of 1 Tbsp flour, lightly toasted, and 1 Tbsp nutritional yeast
could be substituted. However, it really is better with the
garb. flour.
3) to braise/deglaze onions: Let the onions cook, undisturbed, until
they just begin to brown and stick. Add 1 Tbsp vegetable stock to the
pan and stir to dissolve browned bits. Continue to cook until onions
again brown and stick. Deglaze with another Tbsp of water or stock.
Repeat this procedure until the onions are richly browned.
Serves:
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