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Soup is my passion. 



A Cooking Adventure with Thom

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Mother's Vegetable Soup

Jacqueline Heriteau
A Feast of Soups Cook Book

Servings: 9




This is the first soup I learned to make and my favorite soup.



2 large chopped onions
¼ pound butter
4 large chopped carrots
½ small chopped turnip
6 large stalks celery and leaves, chopped
4 large chopped potatoes
6 sprigs minced parsley
1 small bay leaf
¼ teaspoon dried thyme
1 tablespoon salt
teaspoon pepper
3 quarts water
salt and pepper

Cooking Method

In a large kettle over medium heat, sauté the onions in the butter until translucent, about 5 to 7 minutes.  Don't let them brown. 

  1. Add remaining ingredients, bring to a boil, cover, lower heat, and simmer 1½ hours or until potatoes have amost disintegrated.  Soup will be thick.

  2. Add salt and pepper to taste.

To Serve: Ladle into big bowls.

Add almost any leftover, solid or liquid, to stretch.

Taste better the second day!!!

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