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Prep time
15 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
An excellent, nourishing soup for chilly weather. —Doug
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Ingredients
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1
medium onion, chopped
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2 tablespoons
olive oil
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1
large Portabella mushroom cap, chopped
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5 cups
water
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1 tablespoon
veg. broth powder (Gaylord Hauser's)
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2 tablespoons
dried natural soup greens or equiv.
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3-4
large bay leaves
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1 teaspoon
salt
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2-3
cloves garlic, crushed
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1 pound
potatoes, cleaned, peeled and cubed into 1/2 inch size.
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1/2 pound
green beans, cut, fresh or frozen
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1/2 pound
cauliflower florets as optional ingredient
Directions
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Sautee onion in olive oil till soft, then add shrooms and cook
about 6-8 min. on medium heat in stock pot
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Add water, broth powder, soup greens, bay leaves, salt, garlic, and bring to boil
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Add potatoes, cook 10 min or so, then add green beans, cauliflower if desired, and cook another 15-20 min.
Optionally, cook the potatoes seperately when beginning, drain and add to soup with the beans in this step--this will result in a clearer broth and smoother flavor.
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