Toomay125: Slow-Cooked Onion & Mushroom Soup w Fresh Basil & Pecans

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* Exported from MasterCook Mac *

 

Slow-Cooked Onion & Mushroom Soup w Fresh Basil & Pecans

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler, p. 80

Serving Size : 6 Preparation Time :0:00

Categories : vegan soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 teaspoon dried rosemary

3 medium onions -- coarsely chopped

1/4 teaspoon salt

several grinds pepper

1/2 cup dry red wine

3 cups water

1 pound mushrooms -- coarsely chopped

2 medium carrots -- diced

1/3 cup pecans

1 medium tomato -- diced

2 cups fresh basil leaves -- chopped

 

This similar to a French onion soup, but with other things added to make

it more interesting.

 

Serves 6.

 

Heat the olive oil in a heavy-bottomed stockpot over medium heat. Stir

in the rosemary, then the onions, 1/8 teaspoon salt, and a few grinds of

pepper. Reduce heat to medium-low and saute, stirring frequently, for 30

minutes. Onions should be very soft and nicely browned. Stir in the

wine, then add 3 cups of water, along with the mushrooms, carrots, and

remaining 1/8 teaspoon salt. Increase heat to high and bring to a

simmer. Reduce heat to medium and cook 15 minutes. Meanwhile, toast the

pecans. Stir in the tomato, basil, and pecans. Cook 5 minutes longer and

serve hot.

 

Recommended companion dishes:

Garlic bread and slices tomato salad.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 80

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving: 150 Calories; 7g Fat (43% calories from fat); 5g Protein;

17g Carbohydrate; 0mg Cholesterol; 123mg Sodium

Food Exchanges: 3 Vegetable; 1 1/2 Fat

 

NOTES : VEGAN

 

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