Wild Mushroom& Root Vegetable Soup
Servings
4
Servings
4
Ingredients
Instructions
  1. Heat the oil in a large pot. Add the onions and cook until translucent.
  2. Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes).
  3. Add the stock, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
  4. Stir in the Swiss chard and let wilt 1-2 minutes. Ladle into bowls and garnish with the parsley.
  5. *Ideally, make your own bone stock by simmering bones (6-48 hours for chicken, or 12-72 hours for beef).