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2 1/2 tsp tarragon
2 tsp salt
1/8 tsp pepper
3-4 tbsp soy sauce
3 tbsp nutritional yeast flakes
Slowly fry onions in a cast iron skillet over medium heat until they’re well browned. Meanwhile put
water on to boil in a big soup pot. When the onions are cooked, add to the soup pot, then add tarragon,
salt and pepper. Bring to a boil and then turn heat down to a simmer for 10 minutes. Add soy sauce and
nutritional yeast flakes right at the end. You can make a lot of this soup and refrigerate it. Sitting overnight
enhances the flavour.
Robertas Good Soup
Saute 1 medium onion (diced) in 3 tbsp oil. Add the onion to:
5 cups boil water
1 tbsp salt
1/8 tsp black pepper
1/4 tsp celery seed
1/4 cup dry TVP
1 tsp soy sauce
Simmer for 5 minutes. Add:
1/2 cup nutritional yeast flakes
1 1/2 tbsp margarine
2 cups cooked noodles or 1 1/2 cups cooked rice
Serve with crackers.
Nonna’s Italian Kitchen– Bryanna Clark
Grogan
Funghi Trifolati (Truffle-Style Mushrooms)
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