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Bulghur And Mushroom Soup

Fresh.n.Natural's picture
Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup

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