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A hearty vegetarian first course. For a low-sodium soup, make sure you use low-sodium vegetable broth.
Put shallots, mushrooms, and broth in a saucepan and heat to boiling. Reduce heat and cover. Simmer for 1/2 hour. Add arugula and simmer for another 15 minutes. Pour into a blender and blend till smooth. Pour back into the saucepan and bring to a low simmer. Add black pepper, nutmeg, and vermouth and mix well. Ladle into individual ramekins. Sprinkle croutons and cheese. Put under the broiler for a few minutes to melt and brown the cheese.
You can use other greens, such as spinach, kale, mustard greens, or turnips greens. I like arugula for its peppery flavor.
This recipe was provided by Mabel Menard from Chicago.