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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Garden Patch Soup Recipe

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This recipe for Garden Patch Soup is from You Are What You Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion
2 T. margarine
8 oz. fresh mushrooms
1/4 tsp ground white pepper
1/2 tsp. salt (optional)
2 medium carrots
3 cans (14 1/2-oz) chicken broth
1/2 c. (2 oz) uncooked miniature shell pasta
1 c. broccoli florets
1 T. chopped fresh parsley
Directions:
Directions:
1. Peel and chop onion.
2. Put margarine into large saucepan or Dutch oven (4- to 6-quart size). Place on burner. Turn heat to medium-high and cook until margarine melts.
3. Add chopped onion. Cover and cook for 5-7 minutes, or until onion turns almost clear, stirring occasionally with wooden spoon.
4. Wipe mushrooms with a clean, damp cloth or paper towel. With a small, sharp knife, cut mushrooms into thin slices.
5. Add mushrooms to pan. Add pepper and salt if you like.
6. Lower heat to medium. Cover and cook 10 minutes.
7. Peel and slice carrots.
8. Uncover pan. Add carrots, chicken broth, and pasta. Cook, uncovered, over medium heat 10 minutes longer.
9. Cut broccoli florets into 1/2-inch pieces.
10. Stir broccoli and parsley into soup. Cook for 5 minutes more.
11. Use a ladle to pour soup into bowls. Serve hot.

 

 

 

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