Brown Soup
From tomkitten 17 years ago
- 60 minutes to make
- Serves 6
Here is a soup of my own creation that will take off the chill of winter, warm hungry bellies and satisfy the bear grumbles of most generous eaters. It keeps well in the fridge or freezer and can be stretched by adding more water or beans. Read more Enjoy! This soup is best made one day ahead of serving. . See less
Ingredients
- ½ tablespoon cooking oil shopping list
- 4 Veggie bouillon cubes (Or 6 cups veggie broth; 3 cups veggie stock, 3 cups water) shopping list
- 1 Medium onion-dice shopping list
- carrots-diced shopping list
- ½ yellow pepper- diced shopping list
- 2 cups mushrooms (Baby Bellos, white mushroom Caps-quartered) shopping list
- Generous Handful of dried shiitake mushrooms shopping list
- 1/3 cup lentil/Pasta Soup Base shopping list
- 1 Can white beans shopping list
- 6 Cups water *(Add more or decrease as needed) shopping list
- 2-3 black peppercorns shopping list
- season to taste (I like fresh or dry herbs like oregano, rosemary and thyme) shopping list
- 2 bay leaves shopping list
How to make it
- Sauté veggies: carrots, peppers, and onions, until browned or translucent (5-6 minutes) in cooking oil; may use veggie broth (if trying to reduce fat) for sauté but must tend and stir constantly.
- While veggies are frying begin boiling water with bouillon cubes.
- Once veggies and bouillon are ready add veggies to broth.
- Add generous handful of shiitake mushrooms. The shiitake shrooms will soften and will brown the broth, adding an intense aroma and flavor.
- Add cut mushrooms, can of beans, lentil/pasta mix, peppercorns, bay leaves and any other seasonings.
- Bring to a boil, then reduce to simmer for about 30 minutes or until lentils are softened.
- Serve with hearty, warm dark bread; rye is best.
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