Mushroom and Winter Vegetable Soup
Cabbage and mushrooms, two nutrient-rich foods, team up in this hearty, healthy winter vegetarian soup that goes well with thin dark rye or pumpernickel toast.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup dried shiitake mushrooms
- 2 tbsp olive oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1 large carrot peeled and thinly sliced
- 1 large parsnip peeled and thinly sliced
- 1 small head green cabbage shredded
- 1 1/4 cups frozen baby lima beans
- 1/3 cup fresh dill chopped
- 1/3 cup tomato paste
- 1/4 cup red wine vinegar
- 3/4 tsp salt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a small bowl, combine shiitakes and 1 1/2 cups boiling water. Let stand until softened, about 20 minutes, then remove mushrooms, reserving liquid. Trim stems from mushrooms and coarsely chop caps. Strain liquid through a fine-mesh sieve or coffee filter into a small bowl.
- Heat oil in large saucepan or Dutch oven over medium heat. Add onion and garlic and sauté at least 5 minutes or until onion is golden. Add carrot and parsnip and sauté 5 minutes or until carrot is crisp-tender.
- Stir in cabbage and cook, covered, 5 minutes or until beginning to wilt. Stir in 3 cups water, mushrooms, soaking liquid, lima beans, dill, tomato paste, vinegar and salt. Bring to boil, then reduce heat and simmer, covered, 25 minutes or until mushroom and winter vegetable soup is richly flavoured.
