Hearty Vegetable Soup

2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon tabasco sauce
1-1/2 pounds eggplant, cut into 1-inch cubes
1 pound zucchini, cut into 1-inch cubes
1 large onion, halved and sliced
1 pound mushrooms, sliced
1 clove garlic, minced
2 tablespoons unsalted butter
1 14 ounce cup tomatoes, drained and juice reserved, chopped
1 cup dry white wine
1 teaspoon dried marjoram, crumbled
1 tablespoon worcestershire sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water
freshly grated parmesan (accompaniment)

In a large bowl stir together the salt, the oil, and the Tabasco. Add the eggplant, the zucchini, and the onion and toss the mixture until it is combined well. Spread the mixture in a large baking pan and broil it under a preheated broiler about 3 inches from the heat, stirring occasionally, for 25-30 minutes or until the vegetables are tender and charred lightly around the edges.

In a kettle cook the mushrooms and the garlic in the butter over moderate heat, stirring occasionally, until the mushrooms give off their liquid. Add the tomatoes and the reserved juice, the wine, the marjoram, the rosemary, 6 cups water, the worcestershire sauce, and salt and pepper to taste. Stirring, bring the liquid to a boil, and simmer the mixture, covered partially, for 20 minutes. Stir the cornstarch mixture, add it to the soup, stirring, and simmer the soup for 5 minutes.

The soup may be made up to 3 days in advance, kept covered and chilled, and reheated over moderate heat, stirring until it is hot. Ladle the soup into heated bowls and sprinkle it with the Parmesan.

Makes about 10 cups.


Comments:

Sounds like a good recipe but there is no mention of combining the roasted vegetables with the soup mixture which I assume you should do before serving?
Anonymous, Location not stated.


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