Mustard Green and Mushroom Soup Recipe – Sunset Magazine

Ingredients

• 1/2 cup Black Forest ham cut into small dice
• 2 medium shallots, thinly sliced
• 1 tablespoon vegetable oil
• 2 qts. reduced-sodium chicken broth
• Zest of 1 lemon, in wide strips (use a vegetable peeler)
• 2 qts. loosely packed chopped greens (with stems and coarse ribs removed*), such as green or red mustard, radish leaves, and green or red mizuna
• 2 ounces white beech or enoki mushrooms, ends trimmed, separated into small clumps
• Kosher salt and freshly ground pepper