| 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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