Kohlrabi-mushroom soup

Yield: 1 Servings

Measure Ingredient
3 tablespoons Oil
1 medium Onion; chopped
1 \N Clove garlic; minced
¼ pounds Mushrooms; sliced
2 mediums Tomatoes; seeded and coarsely chopped
4 cups Chicken stock
4 smalls Kohlrabi; peeled and sliced
\N \N Salt and pepper
2 teaspoons Fresh dill

Monthly Market Basket

Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.

Serves 4.

Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998

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