Goulash Of Quorn And Onions

Serves: 4
Total Calories: 125


3 onions trimmed, peeled, and cut into chunks
1 carrot, trimmed, peeled, and cut into chunks
1 rib celery, trimmed and cut into chunks
1 tablespoon butter, salted or unsalted
1 tablespoon vegetable oil
4 ounces sliced mushrooms (1 cup)
2 teaspoons whole-leaf poultry seasoning, or 1 teaspoon ground poultry seasoning
1 (32-ounce) container vegetable broth
1 (12-ounce) package frozen Quorn tenders, defrosted
salt and ground black pepper to taste
2 tablespoons chopped Italian (flat-leaf) parsley
1/4 cup sour cream


Puree the onions, carrot, and celery in a food processor. Heat the butter and oil in a large saucepan over medium-low heat. Add the pureed vegetables, cover, and cook until very soft, at least 10 minutes. Add the mushrooms and poultry seasoning and cook, uncovered, stirring often, until the mushrooms are tender, about 5 minutes.

Add the broth, Quorn, salt, and pepper and simmer until the soup is lightly thickened, 10 to 15 minutes. Stir in the parsley and sour cream, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 125
Calories from Fat: 78

This Goulash Of Quorn And Onions recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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