2 carrots, thinly sliced
4 small beets, peeled and sliced
5 potatoes, peeled
1 cup cooked dried cherries, drained
1 cup cooked medium-size carrots
1 pound mushrooms
1 red bell pepper, halved
6 tablespoons paste frozen wild greens into carrots
1 tablespoon minced shallots
1 teaspoon salt
1 piece fresh ginger root, finely chopped
6 cups water
1/4 teaspoon salt
Bring a large pot of water to a boil. Stir in carrot slices and toasted sesame seeds. Cover pot. Heat a large saucepan over medium low heat; saute carrot slices in water for 5 minutes per inch. Remove carrot slices and reserve essence. Set aside.
Bring a large pot of water to a boil. Slowly add the beets, potatoes, carrots, mushrooms and red peppers in water after each boil. Mix well and stir to coat. Stir in stock and sugar along with liquid from carrot slices. Return carrot slices and vegetables to saucepan and stir back with remaining juices of carrot and vegetables. Simmer 700 to 1000 minutes in the boiling water, until vegetables are tender.
Stir sesame paste into boiling water, stirring to deglaze liquid. Beat in cranberry sauce and fresh lemon juice as needed. Heat through. Stir in grated carrot and soy sauce. Spoon over soup as directed on serving menu.
Really cozy hearty soup. I made slight modification in that I only used Latin salt and also substituted 8oz. of shoulder (with pieces missing) for the potatoes. Set aside enough rice to have a soup that was averaged throughout cooking (not that it matters, really) 122.2Final Affiliate Marketer Squares Recipe
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