Tuesday, June 2, 2009

Mushroom Eggplant Soup

Serves 6-8

marinate in separate bowls in raw soy sauce just to cover overnight:
1 medium-sized eggplant, peeled and finely cubed
1 large sweet yellow onion, thinly sliced
8-10 crimini or button mushrooms, thinly sliced

In a large bowl or saucepan, combine the following:

4 cups very hot tap water (not boiling)
1 tbsp herbamare salt substitute

Drain marinated onions (save marinade) and add to hot water mixture; let cool about 5 minutes. Drain remaining vegetables (again, saving marinade) and add to water and onion mixture.

Flavoring mix
¼ cup brazil nuts
2 cloves garlic
1 pkg fresh poultry rub mix (combination of thyme, marjoram, rosemary, sage and basil – about 4 tbsp total)

Puree all above ingredients in a food processor until a sandy texture is achieved. Add to water/vegetable mixture. Let cool another 5 minutes.

Add about 1 cup reserved marinade and about 2 tbsp olive oil to soup; season with additional salt substitute and ground pepper to taste. The soup may be prepared up to 24 hours in advance and held in refrigerator, but bring to room temperature at least 3-4 hours before serving in heated bowls.

Serve soup in heated bowls.

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