Farm Soup

Recipes by Farmers' Chef James Edwards and Charlotte Coman.Farm Soup¼ cup EVOO1 yellow onion, diced3 cloves garlic, minced1 sprig rosemary, leaves picked from stem and chopped3 small sprigs of thyme, leaves picked from stem and chopped½ cup dry white wine½ lb. oyster mushrooms, diced½ lb. shiitake mushrooms, diced64 ounces vegetable stockCombination of (depending on what you chose for you Farmshare greens this week):1 small head Napa cabbage, diced1 small head pac choy, cut into ½-inch strips6½ ounces spinach6½ ounces baby kaleSalt and pepperSplash of apple cider vinegarSet your favorite soup or stock pot over medium-high heat. Add EVOO and onion, and sauté until onions are translucent, about 5 minutes. Add garlic, rosemary, and thyme, and sauté a minute or two more. Add white wine and cook until the liquid is reduced by half.While the liquid is reducing: Set a skillet over high heat. Add a little olive oil and cook the mushrooms in batches (don’t overcrowd the pan) until golden brown. Add mushrooms to the soup pot. Season with salt and pepper to taste.Add stock to pot and bring to a simmer. Simmer for about 30 minutes. Add cabbage or other greens. Remove from heat. Add splash of vinegar.Serve with crusty bread or dinner rolls, and warm your belly.

RecipesCarly Demler