Servings:
Makes 8 to 10 servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon large yellow onion, peeled and chopped
- 3 clove garlic, chopped
- 4 cup shitake mushrooms, cleaned and quartered
- 4 cup portabello mushrooms, cleaned and chopped
- 4 cup frozen fava beans, shelled
- 2 cup swiss chard, cleaned and chopped
- 2 cup escarole, cleaned and chopped
- 2 cup dry sherry
- 16 cup or more if needed low salt vegetable broth
- 1 cup parmesan rind
- 1 tablespoon fresh oregano
Preparation
Baking Directions:
Heat soup pot.
Saute onions and garlic and oregano for five minutes.
Add all mushrooms and wilt for about seven to ten minutes.
Add stock, sherry, parmesan rind and fava beans and bring to a boil.
Lower heat and simmer 45 minutes.
Remove rind and then add chard and escarole.
Simmer 20 more minutes.
Salt and pepper to taste.
You may use a hand blender and pulse a few beats if you would like.
