Mustard Green And Mushroom Soup

• 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

1. Saute ham and shallots in oil in a large pot over medium-high heat, stirring often, until shallots are golden, 4 to 6 minutes. Stir in broth and zest. Cover and bring to a boil; then reduce heat and simmer, covered, 15 minutes to blend flavors.
2. Stir in greens and return to simmering; then cook, covered, until tender, 10 to 15 minutes. Stir in mushrooms and cook just until wilted, 1 to 2 minutes. Season to taste with salt and pepper.
3. Ladle soup into bowls, discarding lemon zest if you like.
4. *For easiest prep, slide fingers down stems to remove ribs, chop and measure leaves, then rinse.

black forest ham, shallots, vegetable oil, chicken broth, lemon, red mustard, white beech, kosher salt

Taken from www.myrecipes.com/recipe/mustard-green-mushroom-soup (may not work)