Growing up in the country it still has been hard moving to NYC where fresh produce is rare. In my hometown, I know the farmers and I often visit the farms where our squash is picked, and our tomatoes are grown. However, on Saturdays in Williamsburg there is a wonderful farmers market full of fresh vegetables, amazing bake goods, and sweet and tart fruit. Not only does the produce taste 100% better than what I get at Foodtown, but it feels better in your stomach when you eat it. This trip I got an assortment of vegetables and fruit; carrots, onions, spinach, mushroom, garlic (try farmer’s market garlic, it is gold!), potatoes, kale, and apples= $30!
I was craving a mushroom soup when I got home from the farmers market. Out of the few days it has been extremely cold this winter, it was piercingly cold. The air was so chilling, the water on the kale had frozen, making a sheet of ice on each leaf. I gathered all of my ingredients, and invented a wonderful mushroom soup using mushroom bouillon cubes, and my farmer’s market vegetables.
Try this soup, its warm, healthy, and really cheap. Just try using fresh vegetables, this makes all of the difference.
~Mushroom Soup~
Ingredients
- 2 Carrots (sliced)
- 1 Potato (diced)
- 1 Onion (diced)
- 2 garlic cloves (chopped)
- 2 C. mushrooms (chopped into dime sized chunks)
- 2 large handfuls of kale
- 3 mushroom bouillon cubes
- 1 handful of red rice
- Herbs du Provence
- Olive oil
- Salt and pepper
Directions
1. Prepare all vegetables
2. Saute the onions and garlic, until the onions have turned sweet (5 minutes) in a large dutch oven, or any large soup pot
3. Add mushrooms, carrots, and potatoes. Cook until the excess water from the mushrooms has cooked off and the mushrooms have begun to turn golden.
4. Add a teaspoon of Herbs du Provence. Also add salt and pepper to taste
5. Add the bouillon cubes and 4-5 cups of water to the pot. Add the red rice to the pot as well with the kale. Set the stove to high and wait until the soup begin to boil.
6. Change the stove to a medium heat and let simmer until the red rice has been throughly cooked through.
7. Add salt and pepper to taste and a bit of olive oil on top.
ENJOY! 
My Last Dinner in Brooklyn 