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Bulghur And Mushroom Soup

Fresh.n.Natural's picture
  Bulgur 1⁄2 Cup (8 tbs) (Cracked Wheat)
  Vegetable broth/Chicken broth 1 Quart
  Vegetable oil 3 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Carrot 1 , diced
  Turnip 1 , diced
  Mushrooms 1⁄2 Pound, sliced
  Ripe tomato 1 Large, tomato, peeled, seeded, and chopped
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Parsley 2 Tablespoon, chopped

1. In a large Dutch oven, heat the bulghur while stirring until it browns slightly. Slowly add the broth and bring to a boil. Cover and simmer for 50 minutes, or until the bulghur is tender.
2. Meanwhile, heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the garlic, carrot, turnip, and mushrooms and cook, stirring, for 5 minutes longer.
3. Add the vegetables to the bulghur with the tomato, salt, pepper, thyme, and parsley. Simmer for 10 minutes, or until the vegetables are crisp-tender.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 992 Calories from Fat 425

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3906.9 mg162.8%

Total Carbohydrates 128 g42.8%

Dietary Fiber 35.5 g142.1%

Sugars 30 g

Protein 25 g49.3%

Vitamin A 286.9% Vitamin C 205.3%

Calcium 28.5% Iron 56.2%

*Based on a 2000 Calorie diet

Bulghur And Mushroom Soup Recipe