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

Chef Ronnie Potter-Bowers used vegetables from the The Swag Country Inn's garden for this adaptable vegetable soup, but you can modify the recipe depending on what's fresh in your garden or at the farmers' market.

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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