porcini
mushrooms
½ cup (125 ml) dry white wine1 Tbsp olive oil
2 or 3 large shallots, chopped (about ½ cup/60 g)
2 cloves garlic, minced
8 oz (250 g) fresh cremini mushrooms, brushed clean and chopped
1 tsp minced fresh thymeSea salt and freshly ground black pepper
3 cups (700 ml) low-sodium
chicken or vegetable broth¾ cup (150 g) pearl barley1 Tbsp tomato paste2 tsp fresh lemon juice
VG
V
DF
SF
Dried porcini intensify its mushroom flavor and bring the extra savory nuance of umami to this hefty soup. Simmering barley in flavorful broth is an excellent way to get more fiber- and nutrient-rich whole grain into your diet.
Rinse the porcini well to remove any grit. In a small saucepan over medium-high heat, bring the wine to a simmer. Remove from the heat and add the porcini mushrooms. Let stand for 15 minutes. Drain the porcini over a bowl, reserving the liquid, and chop finely.
In a heavy soup pot over medium-high heat, heat the olive oil. Add the shallots and garlic and cook, stirring often, until the shallots are soft, 2–3 minutes. Add the cremini mushrooms, thyme, 1/4 tsp salt, and 1/4tsp pepper and sauté until the cremini release their juices and begin to brown, 4–5 minutes.
Add the porcini-soaking liquid to the pot and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook for 1 minute.
Add the broth, barley, tomato paste, chopped porcini, and 3 cups (700 ml) water to the pot. Bring to a boil, reduce the heat to medium-low, cover, and simmer gently until the barley is tender, 45–50 minutes.
Transfer about 1 cup (250 ml) of the soup to a blender or food processor and process until smooth. Return the soup to the pot, reheat gently over medium heat justuntil hot, and stir inthe lemon juice. Taste andadjustthe seasoning.
Ladle the soup into individual bowls, and serve right away.
Mushroom Barley Soup
with Fresh Thyme
Starters & Soups41
4 SERVINGS
8 oz (250 g) fresh collard greens,
stemmed
2 Tbsp avocado oil or coconut oil¾ cup (105 g) chopped red onion ½ cup (60 g) sliced celery
½ cup (75 g) chopped green
bell pepper
½ cup (45 g) sliced green onions, green and white parts
1 cup (245 g) canned diced tomatoes with jalapeño pepper2-oz (60-g) piece smoked turkey wing or thigh
3 cups (700 ml) low-sodium
vegetable broth
1 Tbsp dried thyme
1 bay leaf
1 can (15 oz/425 g) black-eyed peas, drained and rinsed
1 cup (145 g) fresh or frozen
yellow corn kernels
1 Tbsp apple cider vinegar
Sea salt and freshly ground black pepper
GF
DF
SF
Collard greens and black-eyed peas, plus the classic Creole trinity of celery, bell pepper, and green onion give this chunky soup Southern flavor. Vegetarians can use Spanish smoked paprika in place of the smoked turkey.Partially cooking the collards before adding them to the chowder reduces overall cooking time.
In a small Dutch oven or large saucepan, bring 1 cup (250 ml) water to a boil over high heat. Add the collard greens and cook over medium-high heat until they are chewy, 7 minutes. Drain the greens in a colander and set aside until they are cool enough to handle. Chop the greens. Dry the pot.
Meanwhile, in the same pot over medium-high heat, heat the oil until it shimmers. Add the onion, celery, bell pepper, and green onions and cook, stirring occasionally, until the onions have softened, 5 minutes.
Return the chopped collards to the pot. Add the tomatoes, smoked turkey, broth, thyme, and bay leaf. Bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the greens are tender, 20 minutes.
Add the black-eyes peas and corn and simmer, covered, until they are heated through. Remove the bay leaf and turkey and discard. Mix in the vinegar and season the chowder with salt and pepper to taste. Divide the chowder among wide, shallow soup bowls. Serve right away.
Black-Eyed Pea Chowder
with Corn & Collard Greens
Starters & Soups
42
4–6 SERVINGS
1 Tbsp olive oil
4 red bell peppers, seeded
and diced
3 celery ribs, finely diced1 yellow onion, finely chopped1–2 fully cooked smoked turkey, chicken, or pork sausage, chopped1 tsp ground cumin
1 tsp smoked hot paprika
4 cups (1 l) low-sodium chicken broth
2 cans (15 oz/425 g each) black beans, drained and rinsed
1 can (14.5 oz/411 g) diced tomatoes with juices
Coarse kosher salt and freshly ground black pepper
GF
DF
SF
Smoked paprika and cumin give Mediterranean flavor to this hearty winter soup. Adding sausage, such as Andouille or kielbasa, brings more intensity and an extra boost of protein. This recipe is easily varied: replace the black beans with white beans to give it even more fiber or swap in chickpeas. Also try parsnips, sweet potato, or shredded cabbage in place of the bell peppers.
In a heavy medium pot over medium-high heat, heat the oil. Add the peppers, celery, and onion and sauté until the
