This is a comforting meal in a bowl based on a classic Central European mushroom and barley soup. Adapted from a recipe recently posted in the NY Times.
1 to 2 tablespoons extra virgin olive oil, as needed1 large onion, chopped1 pound cremini mushrooms, cleaned, trimmed and sliced thick2 large garlic cloves, mincedSalt, preferably kosher [...]
I ate this delicious and hearty soup at Mordoch in Jerusalem in January and have found the recipe! Here it is, from the book “The Foods of Israel Today” by Joan Nathan. It is a great book, I highly recommend getting it on Amazon or at your local library.
Kubbeh Soup from Mordoch
Yield: 8-10
12 cups [...]
A delightful soup to kick off the warm season…
Serves 8
Ingredients:1/2 cup extra-virgin olive oil, divided1 1/2 cups chopped onion1 (9- to 10-ounce) russet potato, peeled, thinly sliced2 large garlic cloves, peeled4 1/2 cups (or more) low-salt chicken broth3 green onions, chopped2 (10-ounce) packages frozen chopped spinach, thawed, drained very well1 cup chopped fresh mint, divided1/3 [...]
INGREDIENTSYield: 4
Non stick vegetable oil spray¾ cup chopped onion2 garlic cloves, minced1 tablespoon ground cumin¾ tsp chili powder4 cups canned vegetable broth4 6 – inch diameter corn tortillas, cut into ½ inch wide strips1 ½ cups chopped tomatoes2/3 cup canned black beans, rinsed, drained2/3 cup chopped zucchini1 ½ tbsp minced seeded jalapeno chili
DIRECTIONS
Spray large nonstick [...]
Yield: 4
INGREDIENTS
2 tbsp olive oil2 lbs carrots, peeled, chopped (about 5 cups)2 large leeks (white and pale green parts only) chopped (about 2 cups)1 tbsp chopped garlic3 ½ tsp ground cumin½ tsp dried crushed red pepper6 ½ cups or more of canned low salt chicken broth8 tbsp sour cream2 tbsp fresh lime juice2 tsp grated [...]
