Aka “back-of-the-refrigerator soup.”
Yesterday, in a preemptive panic about a possible onslaught of soup seekers, I threw together a backup soup from some stuff lurking in the produce drawer. To wit: most of a yellow onion, some garlic, a bunch of black kale, four red potatoes, and about a cup of crimini mushrooms. And you know what? It wasn’t bad. It was kind of . . . green. But soup is forgiving, and so are the people eating it.
Here’s what to do:
Chop up the onion and garlic and sweat in a couple tablespooonfuls of olive oil. Coarsely chop kale and slice mushrooms; when onions are soft, add to pot. Throw in a splash of (boxed, organic) chicken broth and cook greens down, then add two more quarts of broth and the diced potatoes. Simmer, and season with salt and red pepper flakes to taste. Voila.
It may not be mulefoot pozole (recipe coming soon), but it seemed to do the trick.