1 bunch chard
1 can chicken broth
1/4 cup butter
1 cup chopped mushrooms
3 tablespoon flour
1/4 teaspoon curry powder
1 pint half and half
salt and pepper
4 slices bacon, crisply fried and crumbled
Slice stems of chard- cook about 3-4 min with 2 tablespoons of broth.
Slice leaves and cook until tender, covered about 3 min. Put chard and remaining broth in blender and whirl until smooth. Should be about 3 to 3 1/2 cups.
Melt butter. Saute mushrooms 5 min. Stir in flour and curry powder. Cook until bubbly and slowly add cream. Stir until thickened. Add chard puree and season to taste. Garnish with bacon when serving.
Laura’s Disclaimer: This is my grandmother’s recipe exactly as she used to make it. I’ve made it more recently with a few modifications. It is still really good with veggie broth and olive oil. You can leave out the dairy or use soy milk and you can leave off the garnish or try croutons or a bit of parmesan or crisp fried tofu instead of bacon.