The base of the soup is VEGETABLE STOCK, another recipe from the cookbook. This was an easy and beautiful base to make, and it smelled wonderful while it was cooking. Onions, scallions, garlic, carrots, parsley, and mushrooms are boiled in water, along with some soy sauce and nutmeg. It boils for an hour, and then the vegetables are poured into a strainer set over a large bowl, and the excess water is pressed out by pushing a wooden spoon on the cooked veggies.
Gluten Free Brewing
1 month ago