Spring Vegetable Soup

Serves: 4 Save

Ingredients (21)

  • 3 fresh artichoke hearts, cut into eighths
  • 2 leeks, minced
  • 1/2 bundle asparagus, chopped
  • 2 ears fresh corn, cut off the cob
  • 2 stalks celery, diced
  • 1/2 Lemon (for artichokes)
  • 1 Quart veggie stock, enhanced (see below)
  • 3/4 ounce dried mushrooms, reconstituted
  • 3 Tablespoons olive oil or butter
  • Pinch of salt and pepper
  • Fresh parsley, garnish
  • Enhanced Veggie Stock:
  • 1 quart store bought veggie stock
  • 2 Cups water
  • 1/2 onion
  • 2 carrots
  • 2 stalks celery
  • 1/2 garlic bulb
  • 15-20 black peppercorns
  • Few stalks of parsley
  • Salt to taste

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Directions

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