- 1 cup small diced celery
- 2 cups thinly sliced carrots
- 4 oz sliced mushrooms
- 2 cups diced onion
- 3 tablespoons chopped garlic
- 28 oz can diced tomatoes
- 6 oz tomato paste
- 48 oz hot water (or chicken stock)
- 2T salt
- 1/2 t white pepper
- 6 med-large plum tomatoes, fresh
- 3T salad oil, or corn oil
Saute in order, carrots, celery, onion, mushroom and garlic. Add the celery when the carrots are thoroughly hot, when the celery is also hot, add the onion, and so on. Hot means hot, so it will take a few minutes between each vegetable added. When the garlic gets hot, add the water, seasonings, and tomato products. Simmer for about 45+ minutes. When carrots are soft enough to press into a paste with a spoon in the pot, remove from heat. Puree in small batches in a food processor. Strain in medium coarse strainer. Use a finer strainer & puree longer for a smoother texture. Add less or more water (or stock) to make the soup thicker or thinner. Finish seasoning after puree & straining with: 1T Marjoram, 2T Chives, 1t Dry Mustard, 1t Oregano, (Recipe makes about 4 quarts.)
