Radish Rotini Soup Recipe

Directions

In a medium saucepan over medium heat, heat olive oil in a large saucepan to just have it boiling. Stir in lemon juice. Heat again to just simmer. Remove from heat. Mix flour into saucepan; whisk into brown sugar mixture. Bring to a quick boil. Reduce heat to medium, then add radishes. Heat gently but heat slowly, stirring gently as you go down the side of each mushroom. Continue stirring until mixture begins to thicken, about 30 seconds.

When all of the flour mixture is added, whisk into brown sugar mixture thoroughly. Boil gently, stirring alternately with lemon juice, salt, pepper, parsley, thyme, jalapeno and salmon. Simmer 10 minutes, stirring occasionally.

When broth mixture starts to go thin, stirring frequently until it reaches a very thin consistency. Boil gently more until it thickens.

Meanwhile, heat olive oil in medium saucepan, stirring occasionally, until just hot. Add garlic powder, oregano and rosemary; whisk into white wine. Reduce heat to medium, gradually bring to a simmer. Simmer 15 minutes, stirring constantly.

Meanwhile, cook celery in small saucepan over low heat until tender. Cut mushroom caps into 1-inch squares. Add bread cubes to mushrooms.

While celery simmers, place ham, celery, salt, brown sugar, onion, garlic powder, oregano, basil, ham and onion on the bottom of a large baking dish. Heat the white wine in a small skillet to just boiling.

When bell pepper vegetables are tender, place celery into a large bowl, and cover with tomato and onion soup mixture. Simmer overnight.

Serve in bowls, top with celery mixture.