Mushroom and Onion Soup

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Mushroom and Onion Soup (c) 2012 barefoot photos

Mediterranean Mushroom & Onion Soup

It’s chilly.The first snow has fallen. It was only graupel, or what we call “ball snow” mixed with bone-numbing rain, but hey, the psychological effects were significant!

My thoughts turn to warm SOUP.

Try this Mediterranean Mushroom, Onion, and Tomato concoction ~ it slides down easily, is wonderfully heart and soul-warming, and has lots of garlic to ward off winter colds.

 INGREDIENTS

1 TBS olive oil

5 cups sliced sweet onions

1 lb. mushrooms, sliced

4 cloves chopped garlic

1 bay leaf

1 tsp.pepper

2 tsp. thyme

1 TBS oregano

1 TBS dried parsley

1 can (15 oz. or 425 g.) crushed tomatoes

1 can (14.5 oz. or 411 g.) petite diced tomatoes

8 cups veggie broth

Parmesan cheese (omit for vegan version) and/or Parsley to garnish as desired

 DIRECTIONS

Heat oil in large pan and saute garlic, onions, and mushrooms. Cook over medium heat about 15 minutes. Stir as needed, to keep from sticking and burning.

When the onions are translucent and soft, add both cans of tomatoes, thyme, bay leaf, parsley, oregano.

Add broth. Then reduce heat and simmer, covered 30-40 mins.

Garnish with freshly slivered Parmesan cheese, or more chopped Parsley.