
Spring Vegetable Soup
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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