1/4 Cup minced onion
1/2 lb button mushrooms
1 3/4 Cup vegetable stock
2 tablespoon garbanzo flour
3 leaves kale (about 2 cups lightly packed)
1/8 teaspoon celery seed
3 cloves garlic, roasted
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
In a medium-size sauce pan on low heat, braise/deglaze onions, using spoonfuls of stock to loosen browned onions. While the onions are cooking, clean mushrooms and chop; small ones in halves, larger mushrooms in quarters or sixths. When onions are richly colored, 2 Tbsp of the stock, celery seed, and mushrooms to the sauce pan, increase heat to medium, and cook, covered, for 5 minutes. After the five minutes have passed, stir the mushrooms, cover, and cook another 10 minutes. Peel the roasted garlic cloves and coarsely puree with a knife. Mix the garbanzo flour and 3 or 4 Tbsp of the stock, to make a smooth paste. Slice the kale into thin strips (about 1/4 inch). When the mushrooms have cooked for the full fifteen minutes, add remaining stock, salt, garlic, and garbanzo paste to the pan. Bring the soup to the boil, reduce heat, and simmer for 5 to 10 minutes. Stir pepper and sliced kale into the soup and serve immediately.
1) spinach may be substituted for the kale
2) garbanzo flour should be available in middle-eastern groceries or natural food stores. If you can't find it, defatted soy flour or a mixture of 1 Tbsp flour, lightly toasted, and 1 Tbsp nutritional yeast could be substituted. Howe'ver, it really is better with the garb. flour.
3) to braise/deglaze onions: Let the onions cook, undisturbed, until they just begin to brown and stick. Add 1 Tbsp vegetable stock to the pan and stir to dissolve browned bits. Continue to cook until onions again brown and stick. Deglaze with another Tbsp of water or stock. Repeat this procedure until the onions are richly browned.