Mushroom Vegetable Soup
A community recipe by exiledcalNot tested or verified by Nigella.com
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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.
Introduction
A robust & aromatic mushroom vegetable soup (originally attributed to Norine Hanson via Sunset Magazine).
Ingredients
Serves: 8-10.
- 1 pound mushrooms
- 2 chopped onions
- 1 tablespoon olive oil
- 2 pounds potatoes (peeled and cubed)
- 2 carrots
- 1½ cups sliced celery
- 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon fresh basil
- 6 ounces tomato paste
- ½ cup red wine
- low salt soy sauce
- 1 pinch of salt
- 1 pinch of pepper
- grated Parmesan (optional)
Method
Mushroom Vegetable Soup is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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