| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Soups, And, Stews | 1 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 2 | Onions | |
| 2 | lg | Carrots |
| 1 | Stalk leafy rib celery | |
| 4 | lg | Mushrooms; sliced |
| 6 | c | Water |
| 2 | Leeks (dark green leaves and roots only); washed | |
| 8 | Sprigs fresh parsley | |
| 4 | Sprigs fresh thyme | |
| 4 | Garlic cloves | |
| 4 | Bay leaves; or less by half | |
| 3 | tb | Brown lentils; soaked, drained and sorted |
| 1 | tb | Tomato paste |
| 2 | ts | Salt |
INSTRUCTIONS
COARSELY CHOP ADDITIONS In a soup pot, heat oil over high. Add onions, carrots, celery and mushrooms. Cook, stirring occasionally, until browned, 10 to 15 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Strain broth through a fine sieve; discard solids. Makes about 5 cups. STORAGE: The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 months. TIPs: *Crack a bay leaf and sniff. If fresh and aromatic, use 2 leaves in the soup. *Coarsely chop the carrots and onion and celery together in a food processor fitted with metal blade. *No need to peel the garlic. You may want to peel the onion. Scrub the carrots and wash the leek. *Results: a generous quart of an amber or apricot colored broth, slightly cloudy. Chill the broth and the oil separates. Guessing that about 1 tsp of the oil was absorbed by the onion and maintained. PER BATCH SKIMMED: 500 cals, 8.6 g fat (14.2%). PER BATCH UNSKIMMED: 539 cals, 13.1 g fat (20.1%) CREDITS: Positively Vegetarian Dec 97 by Deborah Madison for Eating Well, a montly magazine. Tested:patHanneman Dec 21, 1997. Sent to Eat-lf Recipe Archive. Recipe by: Deborah Madison for Eating Well (1997:Dec) Posted to Digest eat-lf.v097.n323 by KitPATh <phannema@wizard.ucr.edu> on Dec 22, 1997
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