*  Exported from  MasterCook  *
 
                FOUR-DAY VEGETABLE SOUP BY JAMES BEARD, CHEF
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion -- peeled; fine chopped
    3       ea           Garlic cloves -- peeled and
                         -finely chopped
    2       c            Cabbage -- cooked and finely
                         -chopped
    2       ea           Carrots -- peeled; shredded
    1       sm           Turnip -- peeled; fine diced
    1       ea           Mushrooms -- chopped
    4       ea           Swiss chard leaves & stems
    2       sm           Zucchini -- finely diced
    4       ea           Rosemary leaves -- fresh, or
    1       t            Rosemary -- dried; crushed
    1       md           Tomato -- peeled; seeded and
                         -chopped
    1       tb           Salt -- to taste
    1       t            Pepper, black -- ground fresh
                         -to taste
 
   Put all the vegetables and the rosemary in a deep pan.
   Cover with water and add salt and pepper to taste --
   about 1 tblspn salt and 1 tspn pepper. Bring to a boil
   gradually over low heat. Cover pot and simmer the soup
   gently for 1-1/2 to 2 hours, or until all the flavors
   are well blended. Taste and correct the seasoning.
   Serve with crackers, cheese, or whatever you'd like. *
   Examples of variations * First day: Enough soup for
   four people. Serve as described above. Second day: Add
   to the remainder another couple of peeled and chopped
   tomatoes, a few leaves of finely chopped spinach,
   another zucchini, and a few leftover cooked chickpeas.
   Add a bit of grated lemon rind and a touch of onion
   about 10 minutes before serving. Third day: For lunch,
   the soup is good cold with a dollop of creme frai'che.
   Fourth day: Add 2 or 3 peeled and diced beets, another
   cup of finely chopped, cooked cabbage, 3 or 4 more
   mushrooms, and if any, a little left over vegetable
   broth cooked from another day. NOTE: Of course, if you
   have some chicken or vegetable broth you can add it to
   the soup. The secret is to have variations of color,
   texture and flavor.
  
 
 
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