Kohlrabi-mushroom soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| ¼ | pounds | Mushrooms; sliced |
| 2 | mediums | Tomatoes; seeded and coarsely chopped |
| 4 | cups | Chicken stock |
| 4 | smalls | Kohlrabi; peeled and sliced |
| Salt and pepper | ||
| 2 | teaspoons | Fresh dill |
Directions
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