We all have those weeks when it is difficult to get through all of the wonderful produce we purchased at market (or received in our CSA baskets). This soup is a great way to use up various vegetables without seeming like a random, thrown together meal. The addition of mushroom powder and soy sauce give it a savory flavor and adding bulgur makes it hearty and filling.
The one obscure item called for below is mushroom powder. The powder I use came from Land Before Time Farms and it includes various types of mushrooms, herbs and salt. I am not sure when they will have it available again but look for it at the market! If you don’t have anything similar, you can grind up some dried mushrooms and herbs or just include fresh mushrooms.
This soup is especially tasty with the Roasted Garlic bread from Bread & Butter, also available at the market.
Farmhouse Vegetable Soup (adapted from here)
makes about 4-6 servings
- 1 tablespoon vegetable oil
- 1 large onion, cut into a small dice
- 1 large celery stick, trimmed and cut into a small dice
- 3 medium carrots, trimmed and cut into a small dice
- 1-1/2 teaspoons mushroom powder (see note above)
- 2 teaspoons soy sauce
- 1/4 cup vermouth or white wine
- 5 cups chicken/vegetable stock or water (I used 2-1/2 cups chicken stock and 2-1/2 cups water)
- 1 large russet potato, peeled and cut into 1/2″ dice
- 1 medium daikon radish (substitute salad turnips or kohlrabi if desired), trimmed and cut into 1/2″ dice
- 2-1/2 cups thinly sliced cabbage
- 1/2 cup bulgur
- 1/2 cup frozen peas
- Chopped fresh parsley
- In a large Dutch oven, heat oil over medium heat until shimmering. Add the onions, celery, carrots, mushroom powder, soy sauce and vermouth and stir to combine. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes.
- Add the stock/water, potatoes, radish, cabbage and bulgur and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender and the bulgur is cooked through, about 20 minutes. Stir in the frozen peas and parsley, if using, and taste. Depending on the saltiness of your soy sauce, you may need to add salt.