Vegetarian Tomato Mushroom Soup

During Lent season, I found a bunch of recipes on Foodgawker for a multitude of vegetarian and vegan foods that fit my family’s lifestyle. This is one that I really enjoyed making and it was also quite easy.

I think everyone should know how to make at least one soup from scratch – cause then you know how make about a thousand different soups from scratch.

This particular recipe uses tomato concentrate; I don’t want to call it advanced, but it might require you going out of your way to get an extra ingredient or two.

Here’s the link to the recipe itself, or, if you’re lazy, check out my altered recipe below.

DSC_7546copy

Ingredients

1 medium onion, sliced
2 tbsp butter
1 clove garlic, minced (I always add like 2-3)
16 oz. (about 4 c.) sliced fresh mushrooms
1-2 leek stalks, chopped
2-3 carrots, peeled and chopped
1 (14.5 oz.) can veggie broth – OR – mix 1 tbsp Vegeta seasoning with 14 oz water
1 cup water
1/4 cup tomato paste
1 tbsp balsamic vinegar ( I used apple cider vinegar)
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley

Directions

1. Chop up your onion, leek and carrots, mince the garlic. In a 2-quart saucepan or Dutch oven, melt butter over medium heat.
2. Add onion, leek, carrots, and garlic; saute for about 5 minutes until tender.
3. Add mushrooms. Cover and cook for 5 minutes.
4. Stir in veggie broth, water, tomato paste, vinegar, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer, covered, for 20 minutes.
6. Sprinkle each serving with parsley.

Advertisements

Comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s