Mushroom/veggie soup.
submitted by Sandi Enfield
1) little EVOO-or virgin olive oil into a medium pot
2) 1 large onion sliced thinly
3) 1 large leek
4) 2 medium parsnips, peeled, cut into small pieces
5) 4 stalks of celery, cut into small pieces
6) 3 mushrrom boullion cubes
7) 2 veggie boullion cubes
8) croutons (optional)
Saute onion in the oil. Add 3 to 4 cups of water and vegies. cook 1/2 hour or until soft. Add the boullion cubes and cook additional 15 minutes or until soup begins to thicken.
Add croutons and Voila!