Fall Harvest Soup

6 steps · 15 min total

1. 01

   Simmer Mushrooms

   Place the dried mushrooms in a medium pot with the 6 cups water. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes. Once the mushrooms are soft, remove them from the cooking liquid and slice, discarding any hard stems. Dice or slice the rehydrated mushrooms and return them to the pot with the broth.
2. 02

   Sauté Aromatics

   Heat the 2 tablespoons olive oil over medium-low heat in a large, heavy-bottomed Dutch oven or a really large pot. Add the 4 large cloves garlic, 1 tablespoon grated gingerroot, and 1 large diced onion. Sauté for about 3 minutes, stirring occasionally, until the onion softens and becomes fragrant.

3. 03

   Add Carrots

   Add the 3 diced carrots to the pot and continue to sauté for another 3 to 4 minutes, until they just begin to soften.
4. 04

   Stir in Greens and Beans

   Add the 4 cups chopped collard greens, 2 cups cannellini beans, and ¼ cup mirin to the pot. Sauté until the greens are deep green and tender. If you want a thicker broth, you can roughly mash some of the beans directly in the pot.
5. 05

   Simmer Soup

   Pour the reserved mushroom broth and sliced mushrooms into the pot with the sautéed vegetables. Stir in the 1 tablespoon tamari and ¼ cup balsamic apple cider vinegar. Bring the soup to a gentle simmer and cook for another 10 minutes to allow the flavors to meld.
6. 06

   Finish and Serve

   Finish the soup with 4 dashes toasted sesame oil and freshly ground black pepper to taste. Serve hot.