Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Tahini Mushroom Soup
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- #77935
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 cups vegetable broth
1/4 cup rosemary leaves
1/2 cup Joyva sesame tahini
1/2 pound mushrooms
2 tablespoons olive oil
1 pinch salt
1 dash black pepper
garlic powder, to taste
1 tablespoon chopped parsley or celery leaves
directions
Heat vegetable broth, rosemary and a pinch of salt in a large stockpot. Bring to a boil, reduce heat to low and cook uncovered for about 30 minutes.
Pour liquid through colander and discard rosemary leaves.
Slowly dilute Joyva Tahini (remember to stir well in can first) with some of the rosemary liquid until it reaches a liquid-like consistency. Pour into soup kettle. Cook over low heat.
Clean, wash and dry on a towel the mushrooms, then slice thin.
Heat olive oil in pan, and saute mushrooms for abut 10 minutes. Season with salt, pepper and garlic powder. Add to hot soup with some chopped parsley or chopped celery leaves.
Serve hot or cold.
added by
esperanza
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 15, 2008
I made this tonight, and it's a pleasant-tasting soup but in the future I don't think I would include the rosemary unless I were to reduce the amount of tahini considerably. I found that the tahini flavor really overpowered the rosemary, plus it seemed like I lost quite a bit of liquid during the initial boiling step. Next time, I'll just bring the broth to a boil and then incorporate the tahini and mushrooms. I did sautee the mushrooms with diced garlic opposed to using garlic powder. The mushrooms and tahini went well together--I would definitely make this again with a couple of little tweaks.