Cabin Fever Vegetarian Soup

• 2 tbs butter
• 2 tbs olive oil
• 1 shallot, chopped
• 1 large onion, chopped
• 1 clove garlic, sliced
• 2 cups mushrooms, quartered
• 2 cups chopped green cabbage
• 1 red pepper, chopped
• 3 slices of jalapeno pepper
• 2 large carrots, cut in 1/2 inch lengths
• 3 large tomatoes
• 1 16 oz can whole tomatoes
• 2 cups cauliflower florets
• 2 cups green or yellow squash, cut in 1/4 inch slices
• 1 cup broccoli florets
• 1 teaspoon fresh rosemary leaves
• 1 tablespoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon dried sage
• 1/2 teaspoon Tabasco sauce

1. In a large pot (at least 6 quarts), saute shallot, onion and garlic in butter and oil until limp.
2. Add mushrooms, cabbage, red pepper and jalapeno pepper. Saute until they begin to release liquid.
3. Add carrots, sliced tomatoes and canned tomatoes.
4. Cook until liquid bubbles gently, then ten minutes more, stirring regularly.
5. Add cauliflower, squash, herbs and spices. Cook 20 minutes, stirring regularly.
6. When fresh tomatoes appear thoroughly cooked down, add broccoli.
7. Cook until all vegetables are soft, especially carrots, with stirring.
8. Add sufficient water to just cover all vegetables, and stir.
9. Run through a blender in portions on "shred" setting, ladling with enough liquid to cover vegetable chunks.
10. When all has been reduced to a thick but runny paste, return all portions to pot and blend.
11. Reheat and check for flavor. If necessary, add additional spices (from list) to taste and cook 10 more minutes.
12. Makes quite a lot of soup. Original version was double this size and served 20.

butter, olive oil, shallot, onion, clove garlic, mushrooms, green cabbage, red pepper, pepper, carrots, tomatoes, tomatoes, cauliflower florets, green, broccoli florets, rosemary, thyme, paprika, sage, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/cabin-fever-vegetarian-soup-50015128 (may not work)