Farm Soup

Recipes by Farmers’ Chef James Edwards and Charlotte Coman.

Farm Soup

¼ cup EVOO
1 yellow onion, diced
3 cloves garlic, minced
1 sprig rosemary, leaves picked from stem and chopped
3 small sprigs of thyme, leaves picked from stem and chopped
½ cup dry white wine
½ lb. oyster mushrooms, diced
½ lb. shiitake mushrooms, diced
64 ounces vegetable stock

Combination of (depending on what you chose for you Farmshare greens this week):
1 small head Napa cabbage, diced
1 small head pac choy, cut into ½-inch strips
6½ ounces spinach
6½ ounces baby kale

Salt and pepper
Splash of apple cider vinegar

Set 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.