Many Mushroom Soup Recipe

Many Mushroom Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 8 ounces fresh shiitake mushrooms, lightly rinsed, patted dry, stemmed and cut into 1/4-inch slices
• 8 ounces cremini mushrooms, lightly rinsed, patted dry and quartered
• 8 ounces white mushrooms, lightly rinsed, patted dry and quartered
• 6 cups vegetable broth, mushroom broth or water
• 1/4 cup chopped fresh parsley
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
• salt and freshly ground black pepper
• Golden Harvest Soup

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, chopped
• 1 medium sweet potato, peeled and chopped
• 1 medium yellow bell pepper, chopped
• 2 garlic cloves, minced
• 4 large ripe yellow tomatoes, chopped
• 6 cups vegetable broth or water
• 1 bay leaf
• 1 teaspoon fresh savory or 1/2 teaspoon dried
• salt
• ground cayenne
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1/3 cup ditalini or other small soup pasta
• 1/4 teaspoon turmeric

Method

1. In a large pot, heat the oil over medium heat
2. Add the onion, carrots, sweet potato, bell pepper and garlic
3. Cover and cook until softened, about 10 minutes
4. Stir in the tomatoes, broth, bay leaf, savory and salt and cayenne to taste
5. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes
6. Add the chickpeas and simmer another 15 minutes
7. In a medium saucepan of boiling salted water, cook the ditalini and turmeric, stirring occasionally, until pasta is al dente, about 5 minutes
8. Drain well and stir into the soup
9. Remove and discard bay leaf before serving
10. Ladle soup into bowls and serve

Full List of Lunch Recipes
Full List of Soup Recipes