A robust & aromatic mushroom vegetable soup. [Originally attributed to Norine Hanson via Sunset Magazine.]
Recipe posted by exiledcal
MUSHROOM VEGETABLE SOUP
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Ingredients
- 1 lb mushrooms
- 2 chopped onions
- 1 tablespoon olive oil
- 2 lb potatoes (peeled and cubed)
- 2 carrots
- 1 ½ cups sliced celery
- 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon fresh basil
- 6 oz tomato paste
- ½ cup red wine
- low salt soy sauce
- 1 pinch of salt
- 1 pinch of pepper
- grated Parmesan (optional)
Method
- In a 5- to 6-quart pan, combine mushrooms, onions, and oil. Stir often over medium-high heat until mushroom liquid evaporates and onions are slightly browned, about 15 minutes.
- Add potatoes, carrots, and celery. Stir often until vegetables are lightly browned, about 10 minutes.
- Add 7 cups water, bay leaves, parsley, oregano, basil, tomato paste, wine, and soy sauce. Bring soup to a boil, cover, reduce heat, and simmer until vegetables are tender when pierced and flavours have blended, about 30 minutes.
- Ladle into bowls and add salt, pepper, and cheese to taste. Makes 3.5 to 4 quarts/ 8 to 10 servings; 145 calories per serving -- 13% from fat; 4.9 g protein; 2.1 g fat; 29 g carbo; 648 mg sodium; 0 mg chol.
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