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Mediterranean Mushroom and Onion Soup

A Yogini’s Recipes for Happiness

It’s chilly.The first snow has fallen. It was only graupel or ball snow, mixed with bone-numbing rain, but hey, the psychological effects were significant! Thoughts turn to warm SOUP.Try this Mediterranean Mushroom, Onion, and Tomato concoction ~ it slides down easily, is wonderfully heart and soul-warming, and has lots of garlic to ward off winter colds.

Mediterranean Mushroom and Onion Soup

INGREDIENTS

1 TBS olive oil

5 cups sliced sweet onions

1 lb. mushrooms, sliced

4 cloves chopped garlic

1 bay leaf

1 tsp.pepper

2 tsp. thyme

1 TBS oregano

1 TBS dried parsley

1 can (15 oz. or 425 g.) crushed tomatoes

1 can (14.5 oz. or 411 g.) petite diced tomatoes

8 cups veggie broth

Parmesan cheese, Parsley to garnish as desired

DIRECTIONS

  1. Heat oil in large pan and add onions and mushrooms. Cook over medium heat about 15 minutes.
  2. In the meanwhile, chop garlic and add to soup. Add thyme, bay leaf, parsley, oregano. Continue cooking, with cover over lightly and stirring occasionally on low heat for 30 minutes until soft.
  3. Add broth. Then reduce heat and simmer, covered 30-40 mins.
  4. Garnish with freshly slivered Parmesan cheese, or chopped Parsley.

mapleleaf compressed

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This entry was posted by carolyn aka LaughingYogini on Friday, October 16th, 2009 at 8:51 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Comments

One Response to “Mediterranean Mushroom and Onion Soup”

  1. Dionna says:
    October 21, 2009 at 11:11 am

    Mmmm this looks so good. I can add this to my many vegetarian meals, minus the cheese.

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