A Learned Love for the Wild My appreciation for wild (and cultivated exotic) mushrooms really sprang up when I met John Gottfriend nearly forty years ago. A specialty-mushroom dealer in New York City and a founder of The Gourmet Garage, he introduced me to porcini, morels, chantrelles, and shiitakes, not to mention lobster mushrooms, chicken-of-the-woods […]
This soup is so easy to make and to customize to your tastes and for whatever is in peak season! If you want to use Swiss Chard, you can–Kale? Go right ahead! Love yourself some spinach? Get your Popeye on! Plus you don’t even need to put it on the stove top, so it can be ready in mere minutes! Whether you need to reset your life, or just your day–this is a great way to get started!
We took the Italian classic comfort dish, removed the pasta and amped up the flavor by taking advantage of the Instant Pot instead of letting the soup simmer for hours, it was done in a matter of minutes!
This soup can be made with whatever vegetables are in season. Just stop by your local farmer’s market and stock your pot with that peak season produce!
This soup can be prepared up to 3 days in advance. When you’re ready to serve it, return the soup to the pan and add cream if desired. Heat. Ladle soup into bowls and garnish with ginger creme and sage.