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Roasted Vegetable Soup
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Chef :
skunkmonkey101Roasted Vegetable Soup
Roasted vegetables in a soup. A good texture and flavor reward. It's a bit of extra work but it's worth it. I believe these are some of the best mushrooms for soup. They hold up in the soup well, give color.
Ingredient
1 pound
tiny baby carrots
2 cups
whole kernel corn
1 pound
Enokitake or Enoki mushrooms
1/2
large onion
1 quart
vegetable juice drink like V-8
As needed
salt
As needed
extra virgin olive oil
To taste
ground black pepper
Cooking instructions
* Step 1
Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
* Step 2
Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
* Step 3
Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
* Step 4
When trimmed add to the soup with the vegetable drink
* Step 5
Slow simmer covered for 40 minutes.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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