An awesome, full of flavour, vegetarian soup! Roasting the onions adds a rich flavour. *Recipe modified 13-Apr-09* I realized after Tea Jenny's review that I messed up the ingredients and forgot the thyme, the wine said 1 tbsp instead of 1 cup, and the soy sauce was missing completely - no doubt it didn't turn out well! The recipe has been adjusted and is now correct.
- 1 tablespoon vegetable oil
- 1 large onion, chopped coarsely
- 12 garlic cloves, cloves separated, but unpeeled, just smashed
- 12 cups water
- 2 -3 carrots, peeled and chopped
- 1 large potato, chopped
- 2 -3 celery ribs, chopped
- 2 portabella mushrooms, chopped
- 2 bay leaves
- 1⁄4 teaspoon whole black peppercorn
- 1⁄2 teaspoon salt
- 6 whole cloves
- 4 -5 large Spanish onions
- 12 garlic cloves, crushed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 bay leaves
- 1 teaspoon dried thyme
- 1 cup dry white wine
- 2 tablespoons soy sauce
- salt & freshly ground black pepper
- In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.
- Preheat oven to 375°F
- In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze.
- Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.
Its hard to believe that this recipe doesn't have any beef broth in it! It is so rich and hearty. The mushrooms and soy sauce trick the mind and eye with the dark brown color. Thanks for posting. Made for Veggy Tag 2009 Lucky 13.
I was a wee bit disappointed with this soup, I made the stock but I felt it was missing something, maybe it was not seasoned enough for us, so I ajusted it to our taste. Also I started to roast the onions in the oven, but I felt that they were drying out to much on the edges and burning, so I finished them on top of the stove, added the stock and it ended up not too bad. Made for PAC 2009 (Updated 04/15/09) Since making this soup I found out from the chef (who was good enough to mail me) that she had made an error, so I thought the least I could do was make it again and I was very pleasantly surprised the difference a few ingredients made to this. If you look at my first picture, which I hope kat will ask to be removed, you can see the change. Now I will! make this again. Thank you for mailing me to give me the chance to make a better job this time.