I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, November 17, 2013

Vegetable Soup

Vegetable Soup

Serves 4-6

1 large potato, diced into 1/2" cubes
4 C water or stock
dash salt

2 Tb butter
1 Tb evoo
1 onion, chopped
1 cl garlic, crushed
3/4 tsp salt

1 stalk celery, chopped
1 lg carrot, diced
1/2 lb mushrooms, chopped
1/2 tsp each thyme, dill, marjoram, basil
ground pepper

3/4 C dry white wine
1 C raw peas

scallions, freshly minced for garnish, optional

Cook potato in water/stock with salt.

Sautee second group in large skillet for 5 minutes.  Add next group.

When it's all tender, add it to the potatoes, and simmer all for 15-30 minutes.

Add last group 15 minutes before serving.

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