Bulghur And Mushroom Soup Recipe
Summary
CourseAppetizer
Ingredients
1/2 cup bulghur (cracked wheat)
1 quart homemade vegetable or chicken broth
3 tablespoons vegetable oil
1 large onion, finely chopped
1 clove garlic, finely chopped
1 carrot, diced
1 turnip, diced
1/2 pound mushrooms, sliced
1 large ripe tomato, peeled, seeded, and chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
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.
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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