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Simmer the soup until the veggies are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Sallys notes: Instead of stock of bouillon cubes, you can take out 1/2c soup after pureeing and dissolve a T of miso in it, then return it to the pot and mix. Almost all the combos are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined of course) include: 1T tomato paste, 1/2c leftover beans or grains, a few dried mushrooms or dried tomatoes, a few tablespoons of sauerkraut, a T of capers or chopped pickle added before serving, toasted pumpkin/squash seeds or wheat germ sprinkled on top. Taken from Veggie Life recipe archive on WWW Submitted by Sally Martiny (MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: firstname.lastname@example.org (S.Pickell)
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