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