Asparagus-Mushroom Vegetable Soup

The Melody

1-2 lg. onions - quarter and slice

1-2T ghee or regular butter

1-2T extra virgin olive oil

1t sea salt, pepper, seasoning blend

Caramelize the onions with the oil, butter and seasoning, until they're golden to medium brown.  Stir in the kale, sizzle and stir a minute or so, then cover and set these aside.  In a 5-6 quart pot, combine:

The Harmony

1T ghee or regular butter

1# asparagus cut in cross-sections

2t sea salt, pepper, seasoning blend

2T Better Than Bouillon...mushroom

8oz. sliced mushrooms

1 big carrot - chopped

2 stalks celery - chopped

3 cloves of garlic - sliced

1 jalapeño - seeded and sliced

Before the Alfredo and sour cream

Simmer the first 5 above together for 5-10 minutes, until the mushrooms start to shrink and brown, add the rest of the vegetables, then start adding 5c of water, as needed and:

½c mild Ajvar*

4 cubed potatoes
chopped celery tops

1½" x 5" cabbage circle - cubed

1t chili lime seasoning--optional

2t ground cumin--optional

Simmer all this, covered, for 45 minutes.  Stop now, serve with buttered crusty bread, or bring in another dimension by stirring in:

~ ~ ~ ~ 4oz. sour cream ~ ~ ~ ~ ~

~ ~ ~ ~ 4oz. Alfredo sauce ~ ~ ~ ~

This turned out so well, warming and interesting. This made about 5 quarts.  Lots for me and to share with family and friends. After several bowls, I think I'll try blending what's left. . .Lin

*Macedonian roasted red pepper & eggplant sauce