GM Wonder Soup
The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup. 28 oz water, 6 large onions, 2 green peppers, whole tomatoes (fresh or canned), 1 head cabbage, 1 bunch celery, 4 envelopes Lipton Onion Soup Mix, herbs and flavoring as desired.
The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup. 28 oz water, 6 large onions, 2 green peppers, whole tomatoes (fresh or canned), 1 head cabbage, 1 bunch celery, 4 envelopes Lipton Onion Soup Mix, herbs and flavoring as desired.
- Carbohydrate 231.1571 g
- Cholesterol 0 mg
- Fat 3.7708 g
- Fiber 50.9150003385544 g
- Protein 33.5627 g
- Saturated Fat 1.086515 g
- Serving Size 1 1 Serving (2769g)
- Sodium 320460.218566744 mg
- Sugar 180.242099661446 g
- Trans Fat 0.816485000000001 g
- Calories 1020 calories
Step-by-step
- Chop up your non-starchy veggies of choice.
- Sauté the vegetables in a teaspoon each of olive oil and butter to add more flavor and depth to the dish.
- Throw them in a pot of chicken stock with 4 packets of Lipton Onion Soup Mix.
- Season with herbs and spices.
- Let it simmer till the veggies are cooked.
Boiling an entire head of raw cabbage alongside six large onions without initial fat rendering produces a sulfurous, unpalatable liquid that tastes exclusively of boiled water. Success or failure here hinges entirely on the initial sweat stage, where low heat draws moisture out of the alliums through osmosis before the liquid is ever introduced. Lipton onion soup mix relies on dehydrated aromatics and sodium glutamate to provide a savory baseline, but these compounds require adequate thermal energy to dissolve fully rather than remaining gritty at the bottom of the stockpot. Onions contain sulfur compounds trapped inside cell walls that break down into sweeter, mellower molecules only when exposed to sustained heat between 300 and 350 degrees Fahrenheit. Introducing green peppers too early in the process destroys their bright chlorophyll compounds, turning them a drab olive color and releasing an overpowering grassy note that masks the tomatoes. Fresh tomatoes, if used instead of canned, require blanching and peeling to prevent tough skins from curling into unchewable ribbons throughout the broth. Simmering the mixture for precisely thirty minutes ensures the cabbage softens to a translucent state without dissolving into complete mush, preserving distinct textural contrast among the fibrous celery stalks. Storing this soup in airtight glass containers within a refrigerator for up to four days alters the flavor profile positively, as the dehydrated onion flakes have sufficient time to fully hydrate and meld with the natural vegetable juices.
