1 (8 ounce) container dry onion soup mix
5 cups water
1 (15 ounce) can sliced mushrooms
2 carrots, quartered
2 fresh tomatoes
5 egg yolks
1 cup ifriti (cut fresh parsley or onions)
1 head cabbage, shredded
1 stalk celery, diced
1/2 pound potatoes
1 (6 ounce) can sliced mushrooms, drained
1 large pepper
1 pound mushrooms, diced
1 carrot, diced
1 zucchini, peeled and cubed
3 carrots, diced
1 bunches celery, diced
1 cup garbanzo beans
salt and pepper to taste
1 4 ounce tomato, chopped (optional)
Bring a large pot of water to a boil.
In a large resealable plastic bag, combine soup mix, water, mushrooms, carrot, tomato, celery and potatoes. Seal bag and shake to distribute contents. Mix well. Bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently. Stir in pepper and peas and cook for 5 minutes. Stir in kale or other green beans, achiote/lamb, mushroom caps or any vegetable-based liquid if desired. Simmer until salad is tender, about 10 minutes.
Stuff vegetables with basili oil. Place them in a large serving bowl and top with vegetables and gravy mixture. Garnish with cherry tomatoes.