Green Velvet Soup with Fresh Shiitake

Ingredients

1 bunch
kale (coarsely chopped)
1 bunch
Swiss chard (coarsely chopped)
 
olive oil (or fat of choice)
1
onion (chopped)
10
shiitake mushrooms (fresh, stemmed, coarsely chopped)
1 tablespoon
Herbes de Provence (or favorite herb blend)
1
frozen sweet peas (or fresh in season)
2 quarts
vegetable broth
 
hot sauce (to taste)
 
salt (if desired)
Yields:
servings

Instructions

Rinse kale and chard. Pull out and discard thick stems. Coarsely chop leaves. Set aside.Heat enough oil in a soup pot to coat the bottom. Add the onion and cook until slightly golden. Add mushrooms, and stir fry 2-3 minutes. Add greens, herbs and broth. Bring to a simmer and cook 2-3 more minutes, stirring frequently.Turn off the heat and add the peas. Let it cool enough to blend in a food processor or high-speed blender like a Vitamix. (If it’s too hot, it will explode.) Return to pot to reheat and add hot sauce to taste, and salt if desired.