Saturday, March 21, 2020

Spring Greens Soup with Mushrooms for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and the theme this month is Spring Greens.    Our hostess this month is April from Veggies First, Then Dessert

I had this great idea, knowing this was coming up in March, that I would get some seeds, plant some greens and harvest them.
Life got in the way, tripped me up and I never got the seeds planted. I'm saving them now for the fall when it cools down in this part of the world.
However, I had made a trip to Trader Joe's, and had found a package of greens called Power Greens and that got the brain going.   I wanted to combine them with some mushrooms and this is the soup I came up with.

For starters I pulled out some of my frozen home made chicken stock, and while it was heating up, I sauteed some mushrooms, then when they'd cooked, I chopped some up and added them all to the stock.
While it simmered, I washed the Power Greens, which were a combo of Kale, Spinach, Chard, Collard Greens, Misuma and Frisee,  added it to the mushrooms and stock. 
Spring Greens Soup
Let it cook for just a couple of minutes and tasted it.   Well, it tasted good, but was missing, something.  So I added some Sweet Soy Sauce, a little Sesame Oil and dumped in some Maifun (Rice Sticks), cause it just seemed like it would go in.  Tasted it again, and approved the flavour.    I then ladled out the soup.  The greens were so tender, they didn't need to be cooked long.  The noodles and mushrooms added some 'heft' to the soup, I didn't even miss the meat. 
Spring Greens Soup

I think this could also be made with a good vegetable stock, and make it totally vegetarian, almost vegan in fact.

There is no real recipe to this, apart from adding the seasonings to your taste.  But if you need one, here it is.

Spring Greens Soup with Mushrooms

Yield: 2
Prep time: 5 MCook time: 15 MTotal time: 20 M
This is a light soup, that is perfect for using the first spring veggies


  • 4 cups Stock, either Chicken or Vegetable
  • 8 oz. Mushrooms, sliced and sauteed
  • 1 package Spring Greens
  • 1/3 package Rice Noodles
  • 1-2 tablespoon Sweet Soy Sauce
  • 1 tsp. Sesame Seed Oil


How to cook Spring Greens Soup with Mushrooms

  1. Saute mushrooms, add to stock, let come to a boil, then add the spring greens.  Turn heat down, add noodles, and the seasonings.  Turn heat off, and let sit for 5-10 minutes, then serve.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. That is the perfect light, vegetable loaded, spring soup!

    1. It was good, and best of all, I had enough for breakfast the following day, always a win win in my book. What can I say, I like soup for breakfast.

  2. Mushrooms and Greens were made for each other. This soup sounds amazing.

    1. It was good. The mushrooms added a 'meaty' touch to the soup, making it a bit more filling.

  3. This sounds great! Great to hear about the process you used to develop the recipe!

    1. I like to share the process, not every recipe comes together perfectly, or as I envisioned it to begin with. I do correct seasonings and like to share how I do it.

  4. So few ingredients...but so much flavor!!! Sounds delicious and super healthy!

    1. You don't need a lot of stuff to make something that to my taste buds tasted great. And it was healthy, and delicious.


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