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. 

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. 

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

Author: Sid's Sea Palm Cooking -

Prep time: 5 MCook time: 15 MTotal time: 20 M

This is a light soup, that is perfect for using the first spring veggies

Ingredients:

• 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

Instructions:

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.

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