Market Soup

This is a delicate yet satisfying soup of kale, mushrooms and turnips in a hearty broth accompanied by a small helping of aromatic and smoky jasmine rice. A great dish to ward off the winter blues.

2 turnips, peeled and finely chopped
6 mushrooms finely chopped
1 TBS olive oil
1 tsp butter
1/4 tsp salt

Heat the oil and butter until rippling, then add the rest of the ingredients on medium high until browned on the outside.

Remove the cooked vegetables and set aside.

half of a medium onion, finely chopped
pinch of salt
2 cloves of garlic, finely chopped
1 tsp. butter
1 tsp. olive oil
4 cups warm/boiling water
1 mushroom bouillon cube
1 bay leaf
1 tsp of seasoning mix (creole, herbes de provence, or a house mix, spike, etc)

In the previously used pan, heat the oil and butter until rippling. Saute the onion for 5 minutes with salt until translucent, being sure to scrape the bottom of the pan for the browned bits of mushroom and turnip. Add garlic and saute for another 2-3 minutes, stirring constantly. Slowly, add the water and wisk the rest of the ingredients in the pot, being sure to scrap the bottom, you want to release as much of the brown bits and oil into the broth as possible. Add the bouillon, bay leaf and seasoning; bring everything to a boil, reduce heat and simmer for 5 minutes.

1 large bunch kale (About 5 Cups), finely chopped

Remove the bay leaf and add the chopped kale. Bring to a boil, and then simmer for 5 minutes. Add the mushrooms and turnip mixture and make the rice.

Rice accompaniment

1 cups water
1/2 cup jasmine rice
1 1/2 tsp Mrs Dash
pinch salt
2 TBSP smoked goat cheese
1 tsp cracked black peppercorns

Bring water, Mrs Dash and salt to a boil. Add rice and cook according to package directions, about 25 minutes, covered. Crumble in the smoked goat cheese and cracked pepper as you fluff the rice and mix evenly. Let the rice cool for 2-3 minutes after fluffing before assembling the dish.

I like to take a small 1/3 cup ramekin and coat it lightly with cooking spray. Then I fill it with the rice, and mold it. Slowly, I put the soup bowl over the ramekin and turn over with care to release the rice. (you could also coat hands with cooking spray and form by hand). Then ladle about 3/4 cup soup into the bowl. You should be able to do that 2-3 more times depending on how much kale you had and how large the servings are.

I really like it just like that and it is very filling, I find one bowl to be plenty. Could be wonderful with hot sauce. Enjoy!