French Vegetable Soup
By Mary McDougall
This soup is thick and filling and contains a wide variety of vegetables.
Serves: 8-10
Prep Time: 30 min
Cook Time: 45 min
Ingredients
8 Cups
Water
2
Onions, coarsely chopped
1 Clove
Garlic, crushed
2
Potatoes, chopped coarsely
1 Stalk
Celery, thickly sliced
1
Carrot, thickly sliced
1/2 Pound
Mushrooms, sliced
4
Zucchini, thickly sliced (cut in half)
2
Leeks, sliced or 1 bunch green onions, sliced
2 Cups
Broccoli pieces, chopped
1 Cup
Fresh or frozen peas
1 Cup
Cauliflower pieces, chopped
1 Cup
Dry white wine
1 Tsp
Thyme
1 Tsp
Dill weed
1 Tsp
Marjoram
1 Tsp
Basil
1 Tbsp
Soy sauce (optional)
Freshly ground pepper
Directions
1
Place 8 cups water in a large soup pot. Add onions, potatoes, garlic, celery and carrots. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Add remaining ingredients, cook an additional 30 minutes.
HINTS: If you don’t have any white wine on hand, use a cup of vegetable broth instead. Sprinkle with finely chopped green onions before serving, if desired.
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