Fall Garden Vegetable Soup Recipe

Full of fall flavors, this farm-to-table vegetable soup is as healthy as it is delicious.
Farm-to-Table Fall Vegetable Soup Recipe

Farm-to-Table Fall Vegetable Soup Recipe

Photo by: Jason Kisner ©2013, HGTV/Scripps Networks, LLC. All Rights Reserved.

Jason Kisner, 2013, HGTV/Scripps Networks, LLC. All Rights Reserved.

By: Chef Ronnie Potter-Bowers
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Ingredients

2 cups carrots, peeled and sliced
2 cups mushrooms, quartered
2 tablespoons minced garlic
1 cup white wine
salt and pepper to taste

Sachet Materials and Ingredients
4-inch square cheesecloth
butcher's twine
2 bay leaves
1 tablespoon black peppercorns
several sprigs of fresh thyme

Chopped parsley, thyme and extra-virgin olive oil, for serving

Instructions

To make the sachet, place all sachet ingredients in the middle of the cheesecloth. Bundle the ingredients and tie the top with a long strand of butcher's twine. Use the long ends of the twine to tie the sachet to the pot handle of a large stock pot.

Place the sachet and other ingredients in the pot. Add two inches of water, and bring to a boil. Reduce to a simmer, and allow to cook for about one hour. Season with salt and black pepper, to taste.

Ring sachet to add flavor to the soup before removing. Serve soup with a garnish of extra-virgin olive oil and/or fresh chopped herbs like parsley and thyme.

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