Here in Napa, it's fair to say that we're all smitten with chef Todd Humphries. His current home run is Kitchen Door, downtown, and a hop, skip, and a jump from the new Rancho Gordo store.

We often turn to Todd for inspiration, and when we asked about soup, he delivered. At Kitchen Door, be sure to check out the famous Wild Mushroom soup. It's a keeper. And while it's still cold, check out the video we made with Todd for polenta gnocchi. It's simple, unusual, and delicious.

• 8 oz uncooked Rancho Gordo Chiapas Black beans (soaked for 6 to 8 hours)
  
• ¼ cup sesame oil
  
• ¼ cup olive oil
  
• ¼ cup Korean chili flakes
  
• 1 leek, white and light green parts, sliced ¼-inch thick
  
• 1 medium onion, peeled acut small dice
  
• 1 medium carrot, peeled and cut into small dice
  
• 1 celery stalk, washed and sliced into half moons, ¼-inch thick
  
• 4 cloves garlic, peeled and thinly sliced
  
• 2 medium Yukon gold potatoes, washed and diced into ½-inch pieces
  
• 1 bunch winter greens such as kale, Swiss chard, or mustard greens, washed and sliced into ribbons ¼-inch thick
  
• 5 quarts Vegetable Stock (see below)
  
• ½ cup fermented Korean soya bean paste
  
• 1 to 2 cups vegan kimchi, chopped fine
  
• Salt and fresh ground white pepper, if needed
  
• Lemon or lime juice to taste

Serves 4 to 6

1. In a large pot, heat the two oils over medium heat. Add the chili flakes and cook for 2 minutes. Add the leek, onion, carrot, celery, and garlic and sweat for another 2 minutes. Next, add the potatoes, winter greens, beans, and reserved vegetable stock and mushrooms. Bring to a simmer and cook for 2 to 3 hours, until the beans are tender. Add more hot water if need be.
2. In a small bowl, combine some of the hot liquid with the bean paste, whisking until smooth, then add it back to the soup. Finish with the kimchi and any remaining juice, simmering for a few more minutes. Season to taste with salt and pepper, and add a squeeze of lemon or lime juice to finish.

 

Homemade Vegetable Stock:

• 6 quarts water
  
• 6 large dried shitake mushrooms
  
• 1 medium onion, peeled and sliced thinly
  
• 1 large carrot, peeled and sliced ¼ inch
  
• 1 large celery stalk, washed and sliced ¼ inch thick
  
• 4 garlic cloves, peeled and crushed

Combine all the ingredients in a large pot. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain, reserving the stock and shiitake mushrooms (cut the mushrooms into slices for the soup).