Spring Soup

 

Serves: 4
INGREDIENTS
· ¼  cup of butter
· 3  leeks
· 3  carrots
· 1  white turnip
· 2  yellow potatoes
· 4  leaves green cabbage
· ½  lb mushrooms, sliced
· 1 cup of grated Swiss cheese

 

Cut all vegetable julienne-style, except mushrooms.
Melt butter in a soup pot (wide-diameter), add vegetables, and cook on low heat until soft. Approximately 30 minutes
Add 2 quarts of water and simmer for 45 minutes.   Add mushrooms and cook for an additional 10 minutes.  Serve topped with grated cheese.

 
Serves: 4· ¼  cup of butter· 3  leeks· 3  carrots· 1  white turnip· 2  yellow potatoes· 4  leaves green cabbage· ½  lb mushrooms, sliced· 1 cup of grated Swiss cheeseMelt butter in a soup pot (wide-diameter), add vegetables, and cook on low heat until soft. Approximately 30 minutesAdd 2 quarts of water and simmer for 45 minutes.   Add mushrooms and cook for an additional 10 minutes.  Serve topped with grated cheese.
 

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