Cabbage and Mushroom Soup

Peppery, light vegetable-heavy soup perfect for a chilly night.

Cabbage and Mushroom Soup

Serves 4 - 6

A quick hearty soup that comes together in about 35 minutes. It is light, vegetable-heavy and delightfully peppery. Serve with a bowl of rice and kimchi for a simple meal.

“Recipe Tips:

1. To use dried chickpeas. Soak 120g (.5 c) overnight. Drain and rinse. Bring to a boil with 600 ml (3 c) water, 1 t kosher salt and 1 bay leaf. Simmer for 40 minutes or until cooked through. Discard the bay leaf, drain and use in place of the canned chickpeas.”

Ingredients

1 T olive oil

454g (1 large) onion, diced

356g (12 large) shitake mushrooms, sliced .25 in thick

300g (2/3 lb) carrots, sliced 0.25 in thick

270g (about 0.50 lb) kielbasa, cut into .25 in slices

6 garlic cloves, minced

Broth

1600ml (8 c) broth or water

1 bay leaf

2.5 T soy sauce

2 - 3 t kosher salt

1 t ground white pepper

0.50 t MSG – optional

0.50 - 1 t ground Sichuan peppercorn

Mix-Ins

1,400g (3 lbs) Napa cabbage, cut into 1 in pieces

570g (1.25 lbs) potatoes, cut into .25 in dice

1 - 440g (15 oz) can chickpeas, drained or follow the Tips above for dried chickpeas

Recipe Know-how

1.      In a large pot over medium-high heat add the olive oil, onion, mushrooms, carrots, kielbasa and garlic.

• Saute for 5 minutes or until the vegetables begin to wilt.

• Add the broth ingredients and bring to a boil.

• Reduce to a simmer and cook for 10 minutes.

• Add Mix-ins, simmer for 15 minutes longer.

• Taste for seasoning adjusting as necessary.

2.      Serve.