An excellent, nourishing soup for chilly weather. —Doug
medium onion, chopped
large Portabella mushroom cap, chopped
veg. broth powder (Gaylord Hauser’s)
dried natural soup greens or equiv.
large bay leaves
cloves garlic, crushed
potatoes, cleaned, peeled and cubed into 1/2 inch size.
green beans, cut, fresh or frozen
cauliflower florets as optional ingredient
Sautee onion in olive oil till soft, then add shrooms and cook
about 6-8 min. on medium heat in stock pot
- Add water, broth powder, soup greens, bay leaves, salt, garlic, and bring to boil
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.