|Name:||Zucchini-Onion Soup||Contributor:||Jim Franklin|
|Key words:||zucchini, onion||Category:||Soups|
|Ingredients:||1 small or 1/2 large yellow onion, chopped
2 medium zucchini, sliced
some mushrooms (optional)
1/2 can vegetable stock
1/2 tsp basil
1/2 tsp thyme
1/2 tsp powdered ginger
|Preparation:||Cook the onions in olive oil until they're brown and soft, about 15 minutes on med-high heat. Add zuccini and cook another 10 minutes.
Dump this into a blender when done, and start to puree. Meanwhile, deglaze the pan with some of the vegetable stock. Pour this into the blender.
Add ginger, thyme & basil to the blender. Salt to taste. Pour into bowl.
If you want to do the mushrooms, saute them with butter. This will drastically affect the final taste/consistency/calorie count of the soup; it's almost a completely different dish. Add them to the bowl.
|Notes:||Serves one. A bit earthy tasting, which is my vegetable equivalent of gamey meats. Could be the mushrooms though, I used oysters, since all I had were that and shiitake. Great dark olive color though.|