Mushroom and Eggplant Soup
Serves 6 to 8. Recipe is by Kari Miktus Calhoun and tested by Beth Colvin. It says soup, but this light recipe takes advantage of summer favorite eggplant and, when coupled with a handful of herbs, is a perfect supper for a hot day. I used fresh chives and lemon thyme, but you can use any herbs you have handy.
3 tbls. butter
1 eggplant, diced
2 cloves garlic, minced
1 pint baby portabello mushrooms, sliced
1/2 onion, chopped
2 stalks celery, chopped
4 cups chicken stock
Fresh herbs, to taste
1. Melt butter in the bottom of a large pot. Put in eggplant and garlic and sauté for 8 to 10 minutes, or until the eggplant is soft.
2. Add the mushrooms, onion and celery and cook until the onion is translucent.
3. Add the chicken stock and herbs, stir and cover. Cook 40 minutes on medium-low heat, stirring occasionally.