Recipe - Martin Brothers Tortilla Soup

1/8 cup Vegetable oil
2 cup Yellow onion, minced
1 cup Red bell pepper, minced
One half cup Celery, minced
One half tablespoon Garlic, minced
One half teaspoon (scant) black pepper
2 teaspoon Cumin powder
One half teaspoon (scant) rubbed sage
One fourth teaspoon Cayenne pepper
One half ga Filtered water
1 One fourth teaspoon Salt
One half pound Fresh tomatoes, minced
6 ounce Wholekernal corn, fresh or
frozen
2 ounce Yellow or white miso, * see
note
One half ounce Fresh cilantro, chopped
Crushed tortilla chips
Grated aged white cheddar
cheese

In a large stock pot over medium heat, warm the oil. Add the onion, bell
pepper, celery and garlic and saute just until they begin to brown and the
onion is translucent. Add pepper, cumin, sage and cayenne and saute 1
minute longer. Add water, salt, tomato and corn and bring the mixture to a
boil. Stir in the miso and cilantro.

To serve: Place a handful of crushed tortilla chips in a bowl and pour soup
over. Garnish with cheese. Makes about 3 quarts.

NOTES : Miso is a soybean paste found in the refrigerated section of Asian
or natural foods markets. Although it may seem pricey at $7 for a 2 pound
package, it lasts a very long time in an airtight container in the
refrigerator and is used in many sauces, soups, marinades, dips, main
dishes and salad dressings.

Recipe by: Martin Brothers' Restaurant

Posted to TNT Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss
zeiss@tab.com on Wed, 15 Jan 1997.