- 1/2 tbsp olive oil or butter (or ghee)
- 1/4 cup red wine
- 1 1/2 tbsp white onion, chopped
- 1 clove garlic, chopped
- 1 tsp dried thyme
- 1 cup mushrooms, sliced (shitake, Portobello, cremini)
- 1 cup water
- 1 cup vegetable or chicken broth
- 1 cup kale
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 tsp maple syrup
- 2 tsp miso paste, unpasteurized
- Pepper to taste
Sauté the onions in the olive oil or butter on medium heat in a deep saucepan until they are translucent. Add the garlic and mushrooms and cook for about 1-2 minutes. Add the red wine and boil for 30 seconds and then add the water and the broth. Add the carrot, kale, celery, thyme and maple syrup. Bring to a boil again and then lower to a simmer. Cover the pot with a lid and simmer for 30 minutes. Remove from heat and add the miso and pepper. Serve.
