My mom is visiting from New York. I assumed she'd find any January day in Los Angeles downright balmy. But she's had a chill she can't shake. So I gave her a few sweaters and made her soup.
This soup is about as simple as it gets: a little bacon, an onion, some garlic, winter greens and sliced mushrooms simmered in chicken stock. With a few thick slices of whole-grain bread and some good butter, it's the perfect lunch for a rainy day.
Winter greens soup with mushrooms
(makes 4 servings)
- 2 slices bacon, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups sliced crimini or button mushrooms
- 4 cups mixed winter greens, chopped or torn into small pieces (e.g. kale, chard, mustard greens)
- 1 quart chicken stock
- grated parmesan or romano cheese, for serving
Serve the soup hot, passing the grated cheese at the table.