Soup is such a comfort food on a cool Winter day. The idea for this soup came from a recipe my friend Anne shared with me. She is a wonderful cook and shared a recipe for Hamburger Soup that she makes. I adapted this recipe for a Vegetarian diet by substituting a hearty brown mushroom for the ground beef. Mushrooms are full of nutrients including B Vitamins, Niacin, Riboflavin, Selenium, Copper, Potassium, Vitamin D, Protein and more. I grew up foraging for wild mushrooms a great memory, great exercise and wonderful family times together. Try this soup, the recipe makes a nice big pot and it freezes well, it gets better as it sits - great to have on hand on those busy days.
The ingredients you will need.
The mushrooms and vegetables all diced finely, ready for browning.
The mushrooms and onions are browned before the rest of the ingredients are added.
All ingredients are in the stockpot and will be simmered for about 2 hours.
So rich and thick and hearty, add a slice of bread. Serve with some cheese and you have a meal.
The mushrooms are meaty and full of vitamins and minerals and protein too.
HAMBURGERLESS SOUP RECIPE
2 Tablespoons butter
3 Tablespoons oil
4 cups of finely chopped brown mushrooms (approximately 2 dozen brown mushrooms)
1 medium onion, chopped fine
1- 28 ounce can chopped tomatoes
2 cups water
1 carton (900 ml) vegetable broth
1 can condensed tomato soup
3 carrots chopped, fine
3 stalk celery, chopped fine
1 bay leaf
2 cloves garlic, minced
1/2 teaspoon dried thyme
8 Tablespoons pearl barley
parsley, chopped fine
In a large stockpot sautè mushrooms in the butter and oil until mushrooms are browned.
Add onions and garlic and continue to sautè for 3 more minutes
. Add the rest of the ingredients and simmer, covered for about 2 hours.
Remove the bay leaf.
Garnish with the freshly chopped parsley.
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