Page 98 - TA Magazine Winter 2022

RUNNING HEAD C O ZY , CREAMY SOUPS

CARAMELIZED
ONION AND
MUSHROOM
SOUP WITH
KALE
(serves 4)

INGREDIENT S
1 Tbsp extra virgin olive oil
2 red onions, thinly sliced
4 garlic cloves, minced
⅓ cup white wine (for deglazing)
4 cups assorted mushrooms (we
used maitake and shiitake), sliced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, stemmed
6 cups vegetable broth
22 Salt to taste 22
Y ANDERSON WINTER 20 1. In a large soup pot, heat TOMATO SWISS CHARD AND PULLED Y ANDERSON WINTER 20
4 cups curly kale, stemmed and

PREP AR ATION
92 pulled apart into small pieces 93

oil over medium heat. Add
onions and cook on low,
soft and translucent
(serves 8)
(about 20 minutes).
C stirring occasionally, until CHICKEN SOUP C
TRA 2. Add garlic and sauté until INGREDIENT S TRA
aromatic (about 1 minute).
Pour in wine and scrape the 3 chicken breasts, shredded (type method) 1 tsp fresh thyme, stemmed
bottom of the pan with a 1 Tbsp olive oil 2 cans (14.5 oz) diced tomatoes
wooden spoon or spatula to 2 yellow onions (about 3 cups), diced 2½ quarts chicken stock
get all the flavorful brown 5 garlic cloves, minced 2 small zucchinis (about 2 cups), diced
bits into the soup. 6 medium carrots (about 2 cups), diced 1 bunch (5 cups packed) swiss chard
3. Add mushrooms, rosemary, 6 to 8 celery stalks (about 2 cups), diced Salt to taste
thyme, and broth. 1 tsp fresh rosemary, minced
4. Simmer covered for 20 to
30 minutes or until mush- PREP AR ATION
rooms are soft.
5. Uncover, season with salt to 1. Place chicken breasts in a large soup pot. Cover with water and 1 tsp salt.
taste, and toss in kale. 2. Bring to a boil. Cover and cook over medium heat for 45 minutes.
Cook uncovered until wilted Transfer chicken to a bowl and allow to cool before pulling apart with a fork.
(3 to 5 minutes). 3. In a large soup pot, heat 1 Tbsp oil over medium heat. Add onions and
sauté with a pinch of salt for 5 minutes.
4. Add garlic and sauté until aromatic (about 1 minute), then add in carrots, celery,
rosemary, and thyme. Cook for 5 minutes then add tomatoes and broth.
5. Bring to a boil, lower heat, and simmer for 20 minutes. Add zucchini and swiss chard.
Cook for 7 more minutes until zucchini is tender and chard is wilted. Add salt to taste.