Simmer 3 cups water with the sliced onions, peeled garlic, and 1/2 tsp salt. Add any pepper trimmings, 1 corn cob, broken into pieces, and stems from the mushrooms. Simmer for 25 minutes.
Meanwhile cut the pepper into pieces about 1 inch long and 1/2 inch wide, reserving the juices. Heat 1/2 teaspoon oil in a small skillet over medium heat. Add the unpeeled garlic and cook until the skins are charred and the insides are soft, about 10 minutes. Peel and mash into a paste. Sear the tomatoes in the same pan, turning them frequently, until the skin begins to split. Remove the skins, halve the tomatoes, and squeeze the juice into the stock. Chop the flesh into large pieces.
In a wide skillet, heat 1 1/2 tbs oil over high heat. Add the mushrooms and saute until they begin to color, after 4-5 minutes. Set them aside in a bowl. Return the pan to the heat and add 1 tbs oil. Saute the diced onion, garlic, corn, and all but 1 tsp of the sage until the corn and onion begin to color, about 5 minutes. Add the reserved mushrooms, peppers, and tomatoes. Season with 1/2 teaspoon salt and a little pepper.
Strain the stock right into the pan, add any reserved pepper juices, reduce the heat, cover, and simmer for 5 minutes. Serve garnished with the remaining sage and the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 60.6mg||2 %|
|Potassium 1480.8mg||39 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 62.9g|
|Protein 10.8g||15 %|
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Calories per serving: 337
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