Recipe - Kohlrabi-Mushroom Soup

3 tablespoon Oil
1 md Onion; chopped
1 Clove garlic; minced
One fourth pound Mushrooms; cut or sliced up
2 md Tomatoes; seeded and
coarsely chopped
4 cup Chicken stock
4 small Kohlrabi; peeled and cut or sliced up
Salt and pepper
2 teaspoon Fresh dill

http://bpe.com/food/recipes/ferrary/index.html

Monthly Market Basket

Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer

In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom
over mediumhigh heat until the mushroom begins to color. Stir in the
tomato and cook for another 3 minutes. Add the stock, bring to a boil, and
add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with
salt and pepper and stir in the dill.

Serves 4.

Posted to recipeludigest by SuzyWert@aol.com on Feb 19, 1998