Fall Garden Vegetable Soup Recipe
Full of fall flavors, this farm-to-table vegetable soup is as healthy as it is delicious.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
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
2 bay leaves
1 tablespoon black peppercorns
several sprigs of fresh thyme
Chopped parsley, thyme and extra-virgin olive oil, for serving
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.
This spiced winter soup can be served warm or at room temperature. For an open house or cocktail party, serve petite portions...
Serve this flavorful soup in glasses, and set up a soup shooters bar for holiday guests to add their own toppings.
Enjoy the season's freshest produce with this exclusive, fall-perfect menu developed by The Swag Country Inn chef Ronnie...(4 photos)