Sherry and lots of LOTS of garlic complement cabbage and mushrooms for a soup that is savory and somewhat fancy. Pre-peeled garlic and a food processor makes preparation easy. The soup stores well in the refrigerator and reheats nicely.
- Cook Time
- Prep Time
- Makes 5 quarts. ServingsServings
- 4 teaspoon olive oil
- 3 whole heads of garlic, peeled & chopped fine or use 1 cup of jarred peeled garlic cloves
- 1 large onion, sliced into half-rounds or 2 medium onions
- 8 ounce white mushrooms, sliced thinly
- 1 medium green cabbage, sliced thinly or use 1 14-ounce bag shredded cabbage
- 1/4 cup carrot, shredded finely
- 4 quart water
- 1/2 cup sherry (not
- 1/2 teaspoon dried thyme optional
- 1 sprig rosemary optional
- salt to taste
- pepper to taste
1. Sauté the onions slowly in 2 tsp. of olive oil. Stir occasionally until they start to brown but do not burn. Add garlic when the onions are nearly done and continue stirring so it doesn't brown too much. Remove from fire and set aside.
2. Sauté the mushrooms in remaining 2 tsp. of olive oil until they sweat out the liquid and start to brown. Add to the onion/garlic mixture and set aside.
3. In the bottom of a 6 qt. Dutch oven or heavy pot, sauté the cabbage until it starts to become transparent. Do not brown.
4. Add the carrots. Sauté an additional minute until limp.
5. Add onion/garlic mixture, mushrooms, and water. Simmer 30 minutes.
6. 5 minutes before serving, stir in the sherry, and add herbs if desired.
7. Add salt & pepper to taste last. Salt may interfere with the sherry flavor.