Busy in Brooklyn

Wild Mushroom & Collard Green Soup

3 tbsp extra virgin olive oil
2 large leeks, white and pale green parts, thinly sliced
2 stalks celery, diced small
3 cloves garlic, minced
16oz cremini mushrooms, trimmed and sliced
1 large oyster mushroom, roughly chopped
6 large shiitake mushrooms, trimmed and sliced
1 can cannellini beans, rinsed and drained
2 bay leaves
8 cups vegetable broth
1 teaspoon umami spice
Salt and pepper, to taste
3 tbsp white miso paste
6 large collard greens, stems removed, sliced into thin strips
Pinch of red pepper flakes, optional

Method:

Heat the olive oil in a soup pot, add the leeks and celery and sauté until tender, and the leeks just start to take on some color. Add the garlic and sauté until fragrant. Add the mushrooms and continue to sauté until softened. Add beans, bay leaves, stock, umami spice, salt and pepper and bring to a simmer. Add the miso paste to a measuring cup and pour in a little bit of the broth, whisk until smooth. Return the mixture to the soup pot and stir to incorporate. Cover the pot and simmer the soup for 20 minutes. Stir in the collard greens and continue to cook for an additional 5 minutes, Until the collard greens have wilted. Add the red pepper flakes, if desired. Enjoy with a cozy knit sweater!