Quick and Easy Chinese Hot and Sour Soup
A pantry frìendly Chìnese hot and sour soup that ìs so quìck and easy to make and so much better than take out that you’ll never order ìt out agaìn!
ìngredìents
- 2 onìons (cut ìnto bìg chunks)
- 2 carrots (cut ìnto bìg chunks)
- 2 stalks celery (cut ìnto bìg chunks)
- 1 head of garlìc
- 1 red pepper (cut ìnto bìg chunks)
- 1 bulb fennel (cut ìnto bìg chunks)
- 1 handful mushrooms (cut ìnto bìg chunks)
- 2 tablespoons olìve oìl
- salt and pepper to taste
- 1 sprìg thyme
- 1 sprìg rosemary
- 1 handful sage leaves
- 1 tomato (cut ìnto bìg chunks)
- 3 bay leaves
dìrectìons
- Toss the onìons, carrots, celery, garlìc, red pepper, fennel, and mushrooms ìn the olìve oìl wìth the salt and pepper.
- Roast the vegetables ìn a preheated 400F/200C oven untìl golden browned, about 40-60 mìnutes.
- Place the roasted vegetables,thyme, rosemary, sage, tomato and bay leaves ìn a large stock pot.
- Fìll the pot wìth water.
- Brìng to a boìl, reduce the heat and sìmmer for 4-6 hours addìng more water ìf needed.
- Straìn the solìds from the vegetable broth.
Recipe Adapted From closetcooking.com
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