Bulghur And Mushroom Soup
|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|
|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.