This soup is based on my onion soup recipe in myÂ cookbook,The Whole Foods Experience, now available from www.Amazon.com. (See photo below. You can also see it by clicking on MY BOOKS.) I used a sweet onion, but you may use any onion of your choice. Also,I rarely saute in oil, but with this soup, I make an exception. I used Macadamia Nut oil for its high smoke point, but you may also use olive oil. (This is similar to the Miso Mushroom Soup from the other day, except that the onions are the stars, not the mushrooms.) I recommend the peas if you want to have a legume in the soup.
Utensils: Fry pan, soup pot, cutting board & knife
Prep. Time / Cooking Time: About 15-20 minutes
Categories: Vegan, Gluten Free, Sugar Free
Directions (As with Miso Mushroom Soup posted the other day, you are prepping & cooking at the same time.)
3-4 cups soup stock
one carrot, scrubbed & sliced thinly
one garlic clove,minced
1/2 cup mushrooms, sliced (optional)
1/2 cup peas (optional)
one large (sweet) onion, sliced thinly
2 Tbl oil
Tamari soy sauce (no wheat in tamari)
dash of cayenne pepper
1. Place sliced carrot and garlic in soup stock in pot and place on medium-high heat.
2. While the stock is warming, place oil in large fry pan (I use cast iron) and saute sliced onions until clear.(5 minutes)
3. Add mushrooms and peas, if using either or both.
4. Take the cooked onions and add to the soup. (Depending on how large your onion is, you may have to add a little stock if the soup is too thick. I started with 3 cups and added extra after I added the onions to the soup pot.)
5. Add tamari to taste (maybe one Tbl.) and a dash of cayenne, if using. Serve immediately.
Yield: 3 -4 depending on the size of the serving bowl