Mushroom Tartare Vegetable Soup with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 oz mixed mushrooms (button, cremini, or shiitake), sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1 cup canned tomatoes, crushed
• 1 cup chopped kale or spinach
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: A splash of heavy cream or coconut milk for added richness

Instructions:

Prepare the Aromatics:

• Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
• Sauté Aromatics: Add the minced garlic and finely chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

Add Vegetables and Mushrooms:

• Add Vegetables: Add the diced carrots, diced celery, and sliced mushrooms to the pot. Stir well to combine with the garlic and onion. Cook for 5-7 minutes, or until the vegetables start to soften.
• Season: Sprinkle the barbecued black tea seasonings, dried thyme, and bay leaf over the vegetables. Stir well to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld.

Simmer the Soup:

• Add Broth and Tomatoes: Pour in the vegetable broth and add the crushed tomatoes. Stir well to combine all ingredients.
• Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Finish the Soup:

• Add Greens: Stir in the chopped kale or spinach and cook for another 3-4 minutes, or until the greens are wilted.
• Season and Adjust: Taste the soup and adjust the seasoning with salt and pepper as needed. If desired, stir in a splash of heavy cream or coconut milk for added richness and creaminess.

Serve:

• Garnish and Serve: Ladle the soup into bowls. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately while hot.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the earthy taste of the mushrooms and vegetables. Adjust the amount based on your preference.
• Vegetables: Feel free to customize the vegetables based on what you have on hand. Zucchini, bell peppers, or sweet potatoes can also be added for more variety.
• Simmering: Simmering the soup low and slow allows the flavors to meld together perfectly. Avoid boiling rapidly to prevent the vegetables from becoming mushy.
• Garnish: Fresh parsley adds a bright, herbaceous touch, while a splash of cream or coconut milk enhances the richness of the soup.

Enjoy Your Mushroom Tartare Vegetable Soup!

• This dish combines the rich, earthy flavors of mushrooms with a medley of vegetables and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a comforting and nutritious meal, ideal for a cozy evening at home or a light lunch.