6 tbsp oil of your choice
1 large onion slices
1/2 pound mushrooms sliced
2 celery stalks, sliced
2 carrots sliced
2 quarts water
2 bullion cubes of choice
salt & pepper to taste
chopped parsley
1. Wash & thinly slice vegetables
2. Pour the oil into a soup pot. Add the veggies & saute them lightly for 2-3 minutes , stirring constantly.
3. Add the water & bullion cubes. Cook the soup slowly in a covered pot over low heat for 30 minutes. Add salt & pepper and chopped parsley. Simmer the soup for 10 minutes and serve hot.
My Notes: I add salt & pepper when sauteing the veggies, and then add more at the end if needed. I often skip the parsley, but is is nice. We often serve it with nice bread & a wedge of decent cheese (or can be served with butter for bread if we don't want to buy the cheese that week).
