Mushroom and Tat Soi Soup

Ingredients and Preparation This recipe serves one, but can easily be multiplied for more servings. 1 Tbsp olive oil Heat in a soup pan over medium heat 1 tsp minced garlic Saute for about 2 minutes until fragrant 1 cup mushrooms- sliced in half, then into thin pieces Stems of tatsoi leaves  (whatever is left from cutting one cup of tatsoi leaves) 1 tsp oregano Salt and pepper Add mushrooms, tatsoi stems, oregano and S&P to the pan stir to coat in olive oil.  The mushrooms will soak up the oil, so stir them frequently to prevent burning.  Saute until the mushrooms have a nice golden brown color. 9 cubes homemade veggie stock (see previous post) or about 2 cups of non frozen stock 1 Tbsp balsamic vinegar Add stock and vinegar, and bring to a simmer.  Cover and simmer for about 5 minutes. 1 cup tatsoi leaves, sliced into strips Add the tatsoi leaves, recover and simmer for a few more minutes, until the leaves have wilted.  Your soup is ready to enjoy! http://www.shirecsa.com/grow/2011/05/mushroom-and-tatsoi-soup/