Jun 17, 2009

* Mushroom Soup *


3/4 to 1 quart vegetable broth
3/4 to 1 quart vegetable juice
3 tbsp olive oil
2 onions, chopped
6 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1/2 lb fresh green peas
4 carrots, sliced
3 parsnips, sliced
3 turnips, sliced
1 tomato, finely chopped
1/2 cup diced cabbage
1 cup flavoured soy granules (optional)
1/2 tsp dried rosemary
1 tsp dried thyme
2 green cardamon pods
3 whole allspice
1/2 tsp whole cumin seeds
5 black peppercorns
1/2 coriander seeds
2 juniper berries
1/2 bunch flat-leaf parsley
1/2 tsp mustard seeds

Soak the soy granules and drain.
Put all the herbs and spices in a cheesecloth and
tie into a bundle.
Heat the oil in a large soup pot. Saute the onion
and garlic for 5 minutes. Add the broth, the juice,
and the spice bundle. Bring to a boil.
Simmer over low heat for 5 minutes. Add all the
vegetables except the cabbage.
Simmer over low heat for 10 minutes.
Add the cabbage and soy granules and simmer for
10-15 minutes or till done.
Remove the herbs bundle before serving.

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