Creamy Mushroom and Chard Soup

Photo of soup from Valeriia Harbuz from Pexels

Crafting creamy mushroom and chard soup is an uncomplicated yet highly rewarding culinary endeavor. This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures. Beyond the taste, this soup is a wholesome and nourishing choice, especially when incorporating seasonal, fresh produce. Embrace the ease of preparing this hearty soup and savor its satisfying warmth, making it a delightful addition to your repertoire of soups.

Photo of soup from Valeriia Harbuz from Pexels

Creamy Mushroom and Chard Soup

Field Forest
This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup

Ingredients
  

  • 3 cups chicken or mushroom broth
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 cup milk
  • 1 large onion
  • 1 large bunch of chard, chopped
  • 2 Tbsp oil
  • 4 cups mushrooms, chopped (a blend of different mushrooms works well; particularly Shiitake and Oyster mushrooms)
  • 4 oz sour cream, cubed and softened
  • 8 oz sour cream
  • Salt and pepper, to taste

Instructions
 

  • Sauté mushrooms and onions in oil until the mushrooms start to release water. Add the chard and sauté until soft. Set aside.
  • Meanwhile, make a roux by melting 2 tbsp of butter over medium heat and adding the flour, stirring for two minutes.
  • Slowly add milk, whisking constantly to prevent clumping.
  • Once milk is added, continue the process by adding the broth, again whisking to prevent clumping. 
  • Turn the heat to low and add sour cream and cream cheese, stirring until smooth. Add salt and pepper to taste.
  • Add mushrooms, onions, and chard. Simmer for 10 minutes and serve.

Notes

This recipe is from the Field Forest blog.

Beet Salad with Honey-Lavender Dressing

Beet salad from Farhas Ibrahimzade from Pexels

Beet salad with honey-lavender dressing is a delightful and vibrant dish that combines the earthy sweetness of beets with the floral notes of honey and lavender. With minimal effort and a handful of ingredients, you can create a refreshing salad that is both visually stunning and delicious. The roasted or pickled beets offer a tender texture, while the honey-lavender dressing adds a delightful balance of sweet and floral flavors. Whether enjoyed as a refreshing side or a light meal, beet salad with honey-lavender dressing offers a unique combination of tastes and textures that will tantalize your palate. Embrace the simplicity of making this salad and savor its deliciousness with every delightful bite.

Beet salad from Farhas Ibrahimzade from Pexels

Beet Salad with Honey-Lavender Dressing

Martha Stewart
Beet salad with honey-lavender dressing is a delightful and vibrant dish that combines the earthy sweetness of beets with the floral notes of honey and lavender.
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Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Course Salad
Servings 8 servings

Ingredients
  

Beets

  • 6 medium beets (2 ¼ pounds total) (preferably a mix of yellow and red)
  • extra-virgin olive oil (for drizzling)
  • Coarse salt

Dressing

  • 1 Tbsp extra-virgin olive oil
  • 2 medium shallots (thinly sliced, about 1 cup)
  • 1/3 cup honey
  • 1/2 tsp fresh lavender leaves
  • 1 large egg yolk
  • 2 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 cup safflower oil

Salad

  • 2 bunches baby chard (or 1 bunch swiss chard, about 1 lb) (stems removed, leaves torn into 1-inch pieces)
  • 1/2 cup pecans (toasted and salted)
  • 8 oz fresh goat cheese (crumbled)
  • 2 baby Chioggia beets (scrubbed and thinly sliced)

Instructions
 

  • Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
  • Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
  • Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

Notes

This recipe came from the Martha Stewart blog.