A Yogin’s Cuisine,

Recipes for Health & Happiness

Icy Chrysanthemum blossom (barefoot photos)

It’s chilly.The first snow has fallen. It was only graupel, or what we call “ball snow” mixed with bone-numbing rain, but hey, the psychological effects were significant!

Thoughts turn to warm SOUP.Try this Mediterranean Mushroom, Onion, and Tomato concoction ~ it slides down easily, is wonderfully heart and soul-warming, and has lots of garlic to ward off winter colds.

Mushroom and Onion soup (barefoot photos)

INGREDIENTS

1 TBS olive oil

5 cups sliced sweet onions

1 lb. mushrooms, sliced

4 cloves chopped garlic

1 bay leaf

1 tsp.pepper

2 tsp. thyme

1 TBS oregano

1 TBS dried parsley

1 can (15 oz. or 425 g.) crushed tomatoes

1 can (14.5 oz. or 411 g.) petite diced tomatoes

8 cups veggie broth

Parmesan cheese (omit for vegan version) and/or Parsley to garnish as desired

DIRECTIONS

1. Heat oil in large pan and add onions and mushrooms. Cook over medium heat about 15 minutes.
2. In the meanwhile, chop garlic and add to soup. Add thyme, bay leaf, parsley, oregano. Continue cooking, with cover over lightly and stirring occasionally on low heat for 30 minutes until soft.
3. Add broth. Then reduce heat and simmer, covered 30-40 mins.
4. Garnish with freshly slivered Parmesan cheese, or chopped Parsley.


Frosty Lupine Leaf (barefoot photos)

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