Simple, practical, and full of everyday flavour, Mushroom Rainbow Chard Shallot Soup is a vegan, vegetarian American soup made with oil, Cremini mushrooms, and garlic cloves chopped in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2 servings
  • Category: Soup
  • Cuisine: American

Ingredients

  • 1 teaspoon oil
  • 10-12 Cremini mushrooms (chopped(quartered))
  • 2 garlic cloves chopped
  • 2 big shallots chopped
  • 10 rainbow chard (ribs cut and leaves chopped, use only soft and thin ribs. compost the thick stems)
  • 1 cup cooked elbows or small pasta
  • 1/2 teaspoon Dried herbs (basil or thyme)
  • 1/4 teaspoon black pepper
  • 2/3 teaspoon salt or to taste
  • 1 cup water (or more) (reserve from the pasta or vegetable stock or plain water)

Method

  1. In a deep large pan, add oil, heat at medium heat and spread to cover the pan.
  2. Add chopped mushrooms, garlic, chard ribs and shallots and cook on medium low, stirring occasionally for 4-6 minutes or until mushrooms begin to brown on the edges.
  3. Add in the chard leaves and cook for another 2 minutes until the chard begins to wilt.
  4. Add in the water, herbs, salt and pepper to taste, and pasta. Taste and adjust.
  5. Bring to boil (partially covered 5 mins) and cook on low for 2-3 minutes or until the soup reaches desired consistency.
  6. Serve hot garnished with green onions or herbs of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.