Great Soup
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| Sun, 06-13-2004 - 10:56am |
Bring to a low boil:
1 Quart chicken stock (I like Swanson Natural Goodness, which is FF and low sodium)
1 Can diced tomatoes in their own juice (no other additives)
A couple of handfuls of dried porcini mushrooms (sorry I didn't measure) soaked in warm water for 20 minutes, along with the strained soaking water (there is always grit at the bottom of the bowl).
When boiling, add:
1 bunch chopped swiss chard(the red makes the soup pretty, but any color is fine)
1 can chick peas
ground black pepper to taste.
Let it all cook together until the chard is done, about 10 minutes.
This was SO easy and good, and took less than 1/2 hour from start to finish. It came out a little thick, so I added some extra broth, but you usually don't have to. I think it was just a large bunch of chard.
Ellie
