Author Notes
This is a rich, hearty stick to your ribs meal. It's comfort Food! —Jamie Parchman
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Ingredients
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2 tablespoons
Olive Oil
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2 cups
Onion Chopped
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2 cups
Carrots Sliced
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1 1/2 cups
celery sliced
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1 tablespoon
dried dill weed
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4 cups
assorted mushrooms sliced
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6 cups
Vegetable broth
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1 teaspoon
Salt
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1 teaspoon
Black Pepper
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2 tablespoons
Low sodium Soy sauce
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1/2 cup
Parsley, minced
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1 1/2 cups
whole grain brown rice pasta
Directions
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1. In a 4 quart soup pot, heat Olive oil over medium-high heat. Sauté the onion and carrots for a few minutes and add celery and dill weed. When browned add mushrooms and cook lightly. Add broth, salt, pepper and Soy Sauce. Bring to boil, reduce heat and simmer 30 minutes.
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2. Return to boil and add parsley and pasta. Boil 2 minutes and turn off heat. Allow to stand 10 minutes while pasta continues to cook. Serve.
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