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Thursday, January 6, 2011

GF, Vegetarian Onion and Shroom Soup with Portabella Pizzas!!

French onion soup is traditionally made with beef stock.  I love it, so I decided to try my hand at a vegetarian version using veggie stock.  It worked out surprisingly well and will become a staple soup in the house from now on.  Along with the soup, I made some portobella mushroom pizzas that were delicious.  Together they made a fantastic vegetarian meal that warms you up from the inside out. 

One small white onion cut in to half circles (long strands)
One cup of cooked mushrooms or canned
4 cups vegetable stock (be sure and get a brand that has no msg, natural flavor or other additives)
2 cups water
2 tsp cumin
2 cloves garlic chopped
2 tbsp extra virgin olive oil
1 large slice Swiss or Gruyere cheese
    Portobella Pizzas
4-5 large portobella mushrooms
1 can crushed tomatoes
1/2 pack frozen spinach
1 tsp garlic powder
2 tsp onion powder
1/2 fresh lemon for juice
extra virgin olive oil
1-1/2 cups white cheddar cheese

To make the soup, get your veggie broth and water going in a large pot.  Throw in the cumin, and salt and pepper the broth to taste, but this is going to cook down a little so don't over salt it.  While that is warming up, saute garlic, onions, a pinch of salt and if you're using fresh shrooms, them too, in some olive oil.  Saute them on a lower temp so they can sit for a while and really cook down.  At this point, stem the portobellas and put them in the oven at 300 for about 10 minutes just to get them a little soft before we top them.  Put the crushed tomatoes, garlic powder, onion powder, and spinach all together in a sauce pot.  Turn the heat on med. and cover until hot.  Salt the tomato sauce mixture to taste, and if you want, throw a little cayenne in there to give it a slight kick.  Let the sauce sit, covered on low heat until you are ready to use it. By now your onions and mushrooms should be ready to throw in to the pot of veggie broth.  Dump them in and give them a stir.  If you are using canned mushrooms, just dump them in now.  Turn this on low heat and let simmer while you get the pizzas ready.  Take your portobellas out of the oven and drizzle just a bit of olive oil on each one, and squirt some fresh lemon juice on each one also.  Spread a generous portion of your tomato and spinach sauce on top and drop a hunk of shredded white cheddar on top of that and spread the cheese around.  Add a half pinch of salt to the top of each pizza and they're ready to go, but you have to wait on the soup first.  Ladle some of your soup in to bowls, and this is where you top each bowl with a large piece of Swiss or Gruyere cheese.  Don't worry if it doesn't float.  Place the soups on the tray with the pizzas and put the whole tray in the oven at about 450 until all the cheese on the pizza and soup is melty and hot.  Take it all out and serve it up.  How easy was that?  Enjoy!!

Did you really think you would get away without seeing today's lunch? 

 Canned salmon, cottage cheese and pineapple, 1 sm carrot w/ a little peanut butter, and today I am trying Brussels sprouts (well seasoned cause I am not very confident about liking these).

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