Winter Vegetable Soup Recipes
This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.
Recipe From food.com
Provided by Harriet
Categories Yam/Sweet Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
With the liberal use of root vegetables, this Australian soup shows its British origins. In preparing the soup, feel free to make substitutions in the vegetables, for example using sweet potatoes instead of white one. Just remember to keep the approximate volume the same. January 2007: I have finally made this soup and added both indgredients and directions to improve the final dish. Changes made since the first two reviews are noted.
Recipe From food.com
Provided by justcallmetoni
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
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From food.com
Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes.
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Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes.
4/5 (5)
Total Time 2 hrs 15 mins
Category Vegetable
Calories 274 per serving
- Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
- Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
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