1 medium head broccoli
3 onions, finely chopped
2 teaspoons minced garlic
2 teaspoons red wine vinegar
1 cup of sliced carrots
10 1/2 cups beef stock
2 cups water
1 onion, finely chopped
2 tomatoes, halved
2 potatoes, peeled and cubed
1 stalk celery
9 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 cup not-still water
3/4 pound beef bouillon
1 (8 ounce) bottle dimpled lemon yogurt
1/2 cup shortening
1/2 cup chicken broth
4 cubes chicken bouillon
Place broccoli and onions in a large pot and cover with boiling water. Boil tender for 12 minutes, or until tender but still firm.
Place onion cubes in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Stir in balsamic vinegar and toss mix until water is clear. Remove from medium heat, or immediately drain.
Place vegetables, vegetable broth, mushroom soup, carrots, beef stock, water, wine and stock in a stockpot over low heat, stirring occasionally, until carrots are tender. Toss strain and rinse with cold water.
Steam broccoli and onions along with sauce until they start to soften (approximately 1 hour). Reserve mixture and combine it with reserved vegetables. Stir in 1/3 cup onion cubes. Stir in tomatoes, potatoes, celery and broth.
Reduce heat to medium and bring to a boil. Reduce heat and cook, stirring occasionally, until liquid is absorbed (approximately 1 hour). Simmer 30 minutes or until potatoes and vegetables begin to soften. Stir in bouillon cubes and white yogurt. Chop 2 cloves of scallions and raspberries. Stir sauce slowly into cooled soup, every 5 minutes, then reduce heat to low and simmer for 10 to 15 minutes. Garnish with 3 cubes of the raisins.