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VEGETABLE & MUSHROOM SOUP Serves 6
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INGREDIENTS
750gms / 2lbs white buttom mushrooms, sliced
1 cup peeled and sliced carrots
1/2 cup peas
1 cup french beans sliced really fine
1 cup sliced onions
1/2 cup chopped green/spring onion
1 cup sliced leeks
1/2 cup sliced celery
1 tsp fresh thyme leaves
1 tbsp flour
1 vegetarian soup cube
1 tablespoon and 1-1/2 teaspoons butter
salt and pepper to taste
1 tsp sugar

PREPARATION
Melt the butter in a deep pot over medium heat.

Add the carrots, french beans, peas, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes.

Stir in the thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.

Pour in 5-6 cups of water. In a cup mix till smooth 1 tablespoon of flour into 3 tablespoons of water. Add to the soup.

Season with salt and pepper. Cover, and simmer over low heat for 30 minutes.

Crush in a Vegetable soup cube. Add the sugar. Simmer for another 5 minutes, adding another cup of water if required.

Check for salt and pepper.

Ladle into bowls, and serve with a few green onions sprinkled on the top.

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