Recipe

Brown Soup Recipe

	Tomkitten / All my dishes 1 year, 6 months ago 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. Enjoy! ... More Prep:15m Cook:60m Servings:6	Tomkitten
	easy satisfying soup to feed any hungry bear

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Ingredients

½ tablespoon cooking oil

4 Veggie Bouillon Cubes (Or 6 cups veggie broth; 3 cups veggie stock, 3 cups water)

1 Medium Onion-dice

Carrots-diced

½ yellow pepper- diced

2 cups mushrooms (Baby Bellos, White Mushroom Caps-quartered)

Generous Handful of Dried Shiitake Mushrooms

1/3 cup Lentil/Pasta Soup Base

1 Can White Beans

6 Cups Water *(Add more or decrease as needed)

2-3 Black Peppercorns

Season to taste (I like fresh or dry herbs like oregano, rosemary and thyme)

2 Bay Leaves

Directions

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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