Winter Vegetable Soup
This soup is a simple invention of mine, without any seasonings. All the vegetables are optional, depending on availability and your tastes.
Start with a broth: any type. I love a good ham bone broth, but turkey and beef are great too. You could even make a miso broth after the vegetables are cooked.
Fry in butter:
Dump those into the broth and add:
- brussels sprouts
- mushrooms (fried separately in butter)
and anything else that sounds good.
Boil gently about 5 minutes: you want the vegetables cooked, but not so tender that they mush. Stir in:
- Italian parsley
Serve with good buttered bread.