Basic vegetable soup
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Basic vegetable soup
  Basics    Vegetables    Soups  
Last updated 6/12/2012 1:07:26 AM. Recipe ID 33434. Report a problem with this recipe.
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      Title: Basic vegetable soup
 Categories: Soup
      Yield: 4 Servings
 
      1    -(up to)
  1 1/2 c  Vegetables
      6 c  Stock
      1 ts Salt
 
     1. Slice any of the vegetables listed below. Bring stock to a boil.
  
     2. Add vegetables and simmer as indicated below. (When using more
  than one vegetable, add each according to the time indicated by its
  cooking requirements.) Season with salt.
  
     VARIATIONS: Add to stock with vegetables, 1 teaspoon ginger juice;
  or 1 teaspoon vinegar and a few drops of sesame oil.
  
     CUCUMBERS: Peel. Cut in half lengthwise. Scoop out seeds and slice.
  Simmer, covered, 3 minutes.
  
     LETTUCE: Chop. Simmer, uncovered, 1 to 2 minutes.
  
     MUSHROOMS, DRIED: Soak and slice. Simmer, covered, 15 minutes.
  
     PEAS: Shell. (You may also add 1/2 cup fresh mushrooms, sliced.)
  Simmer, uncovered, 10 minutes.
  
     TOMATOES: Use canned tomatoes, mashed; or 6 tablespoons tomato
  juice. Simmer, covered, 2 to 3 minutes.
  
     TURNIPS: Peel Chinese white turnips. Cut in chunks. Simmer,
  covered, 30 minutes.
  
     WATER CRESS: Remove toughstems. Simmer, uncovered, 1 to 2 minutes.
  
     ZUCCHINI: Use peeled or unpeeled. Cut in 1/4-inch slices. Simmer,
  covered, 3 to 5 minutes.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33434 (Apr 03, 2005)

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