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This is a crowd pleaser, and the “late additions” make it possible to please even picky eaters. If you have any left, it freezes well.
Active Work Time: 25 minutes
Time to Taste: 45 minutes to 2 hours
Servings: about 10
No: eggs, dairy, gluten, nuts, soy
ingredients
- 2-3 Tbs. olive oil
- 2 purple onions, chopped
- 15 garlic cloves
- 7 cups good broth (See my basic chicken soup recipe for a great broth).
- 1 7-oz. jar tomato paste
- 2 24-oz. jars strained tomatoes
- 6-8 cups of sliced mushrooms
- Salt and pepper to taste
OPTIONAL
- Turkey or chicken pieces
- Slices of avocado
- Raw Monterey Jack Cheese, shredded
- Raw purple onion, chopped
- Fresh cilantro, chopped
- Corn tortilla strips, baked (or bought chips)
- Spinach or arugula, coarsely chopped
how to make it
- Heat oil over medium heat in a pretty big, heavy pot (I use my Le Creuset). Add onions and garlic, and cook together for about 8-10 minutes.
- Add broth and jars of tomatoes, and let everything heat up again.
- Now add the mushrooms—preferably not white button mushrooms. Let simmer at least 30 minutes.
- While the flavors are melding, cut corn tortillas into 3/4-inch strips, and bake on a baking sheet in a 350° F. oven until they are crispy. (Watch them so they don’t burn—that’s a good job for a kid who’s old enough to stand near the oven.) Also, take this time to cut up any or all of the “optionals” above, and line up in smallish serving bowls.
- Back to the soup, add salt and pepper to taste, and when you feel it’s ready, have the guests take their empty soup bowls, and fill them with whatever optionals they want. Ladle soup over their additions, and get ready to enjoy one of my favorite soups!
helping hands
Given all the garlic in this fabulous meal, your garlic peelers in the house will be put to good use!
notes
- Good broth is important to any soup, so if you use prepared broth, make sure it’s tasty and doesn’t have much salt.
- I don’t usually bother with white “button” mushrooms (unless they are on sale, and I can't resist!) They don’t have much flavor to me. I love shitake mushrooms for their immune-boosting effects and their amazing taste.
- I use “Bionaturae” brand tomatoes because they are the only organic tomatoes I can find in a jar…any other brand I’ve found in a can is lined with Bisphenol-A, and endocrine disruptor!
- I like to make my own chips with Food For Life sprouted corn tortillas because I prefer my chips baked, and I like the shape of strips in my soup.
This is a Smart Foods Healthy Kids recipe. Get more yummy, healthy, kid-friendly ideas at www.smartfoodshealthykids.com.
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