Bulgur &
Mushroom Soup

4 servings

• 1/2 cup bulgur or cracked wheat
• 4 cups Vegetable Broth
• 2 Tablespoons Vegetable Broth
• 1 finely chopped large onion
• 1 clove minced garlic
• 1 diced carrot
• 1 diced turnip
• 1/2 pound sliced fresh mushroom
• 1 large tomato, peeled, seeded, chopped
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh parsley

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

In a large dutch oven, heat the bulgar while stirring until it browns slightly. Slowly add the broth and bring to a boil. Cover and simmer for 50 minutes, or until the bulgar is tender.

Meanwhile, heat the 2 Tbls broth 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.

Add the vegetables to the bulgar with the tomato, salt, pepper, thyme and parsley. Simmer for 10 minutes or until the vegetables are crisp-tender.

Bon appetit!