2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Mushroom Broth, Swiss Chard Noodle Soup with Egg


Earthy mushroom broth is easy to make and has a delicate but versatile flavor profile. Button mushrooms are the most economical mushroom choice but others—cremini and portobello, for instance—will also work. Though many sear their vegetables beforehand, I prefer a clear “white broth.” An optional ingredient I like to use is dried porcini mushrooms. Adding just a few to this recipe makes an incredible difference in the flavor. Though they’re not available at local farmers markets, you can find them in grocery stores. Use this broth in mushroom risotto or create a healthy vegetarian meal, as detailed below, by pouring it over a bed of soba noodles and Swiss chard.


Prep Time: 10 minutes
Cook Time: 90 minutes

Makes: 2 quarts (8 cups)

1 large yellow onion, unpeeled and sliced in half
1½ pounds white button mushrooms
2 carrots, sliced in half
2 celery stalks, sliced in half
6 cloves garlic, peeled
6 sprigs parsley
3 sprigs thyme
1 ounce dried porchini mushrooms, optional
1 teaspoon kosher salt
1 teaspoon black peppercorns

Place all ingredients in a large stockpot with 3 quarts of water and bring to a boil. Reduce heat and simmer for about 2 hours. When the liquid is reduced by ⅓ (to about 2 quarts), strain the broth from the solids, pressing the porous mushrooms with a spoon to release all the broth. Store broth in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.


Prep Time: 10 minutes
Cook Time: 10 minutes

Serves 4

2 quarts (8 cups) mushroom broth
1 tablespoon white vinegar
4 good quality pasture eggs
1 large bunch Swiss chard
4 cups cooked soba noodles

In a large pot, bring mushroom broth to a boil, reduce heat to low and cover to keep warm.

Fill a 10-inch sauté pan with 2 inches of water. Over high heat, bring to a boil then reduce heat to a medium simmer and add vinegar. Gently crack each egg into a small cup (to prevent breaking the yolk) then slowly pour each egg into the simmering water, making sure that the eggs do not touch each other. Allow to simmer for 3 minutes until the whites of the eggs are completely cooked but the yolk is still wet. Remove the eggs with a slotted spoon and place them on a paper towel until needed.

Trim leafy parts from Swiss chard and discard stems. Tear chard leaves into bite-sized pieces and arrange a large handful in the bottom of each serving bowl. On top of chard leaves, place 1 cup of soba noodles and then ladle the broth over both. In each bowl, place a poached egg on top of the noodles and add a pinch of salt and pepper. Before serving, add your favorite hot sauce or hoisin sauce for an extra kick.

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MEREDITH STEELE is a recipe developer, food writer, food photographer and author of, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.

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