Hearty Vegetable Soup

* Exported from MasterCook *

Hearty Vegetable Soup

Recipe By : Gourmet, March, 1986
Serving Size : 6 Preparation Time :2:00
Categories : Soups Soups & Stews
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon Tabasco sauce
1 1/2 pounds eggplant -- cut into 1" cubes
1 pound zucchini -- cut into 1" cubes
1 large onion -- halved & sliced
1 pound mushrooms -- sliced
1 clove garlic -- minced
2 tablespoons unsalted butter
14 ounce can tomatoes, drained & juice reserved -- chopped
1 cup dry white wine
1 teaspoon dried marjoram -- crumbled
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 3 T water
freshly grated Parmesan (accompaniment)

In a large bowl stir together the salt, the oil, and the Tabasco. Add the
eggplant, the zucchini, and the onion and toss the mixture until it is
combined well. Spread the mixture in a large baking pan and broil it under a
preheated broiler about 3 inches from the heat, stirring occasionally, for
25-30 minutes or until the vegetables are tender and charred lightly around
the edges. In a kettle cook the mushrooms and the garlic in the butter over
moderate heat, stirring occasionally, until the mushrooms give off their
liquid. Add the tomatoes and the reserved juice, the wine, the marjoram, the
rosemary, 6 cups water, the Worcestershire sauce, and salt and pepper to
taste. Stirring, bring the liquid to a boil, and simmer the mixture, covered
partially, for 20 minutes. Stir the cornstarch mixture, add it to the soup,
stirring, and simmer the soup for 5 minutes. The soup may be made up to 3
days in advance, kept covered and chilled, and reheated over moderate heat,
stirring until it is hot. Ladle the soup into heated bowls and sprinkle it
with the Parmesan. Makes about 10 cups.

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