RECIPE: Bulghur & Mushroom Soup

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Bulghur & Mushroom Soup

 

4 servings

 

1/2 cup bulgur or cracked wheat

4 cups Vegetable Broth

2 tablespoons Vegetable Broth

1 finely chopped large onion

1 clove minced garlic

1 diced carrot

1 diced turnip

1/2 pound sliced fresh mushroom

1 large tomato, peeled, seeded, chopped

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 teaspoon dried thyme

2 tablespoons chopped fresh parsley

 

Peeling Tomatoes: Cut out the stem;

plop tomatoes into boiling water for

about 1 minute; remove from water

with a slotted spoon and immediately

drop into a bowl of cold water and ice

cubes (to stop the cooking process);

peel should practically slide off easily

with the help of a paring knife.

 

In a large dutch oven, heat the bulgar

while stirring until it browns slightly.

Slowly add the broth and bring to a

boil. Cover and simmer for 50

minutes, or until the bulgar is tender.

 

Meanwhile, heat the 2 Tbls broth in a

medium sized skillet and saute the

onion until tender but not browned.

Add the garlic, carrot, turnip, and

mushrooms and cook, stirring, for 5

minutes longer.

 

Add the vegetables to the bulgar with

the tomato, salt, pepper, thyme and

parsley. Simmer for 10 minutes or

until the vegetables are crisp-tender.

 

Nutrition Facts

Amount Per Serving: Calories 146 -

Calories from Fat 7

Percent Total Calories Fat 5%,

Protein 14%, Carbohydrate 81%

Totals and Percent Daily Values (2000

calories): Fat 1g, Saturated Fat 0g,

Cholesterol 0mg, Sodium 2502mg, Total

Carbohydrate 30g, Dietary Fiber 2g, Protein

5g, Vitamin A 5735 units, Vitamin C 23 units,

Calcium 0 units, Iron 3 units