Emily's Summer Soup
Upload Your Photo- 0Comment
Print
Yield: 12 servings
This soup was one of my grandmother's (1900-1990) favorites, using fresh summer vegetables.Ingredients:
2 carrots, grated3 medium potatoes, cubed
1 stalk celery, diced
2 kohlrabi, cubed
1 medium onion, diced
2 cloves garlic, minced
green and yellow string beans, julienned
1/2 cup dried boletus or wild mushrooms
1 tablespoon beef boveril
1/2 teaspoon caraway seed
1/2 teaspoon marjoram
2 tablespoons flour
salt and pepper to taste
water
Instructions:
In a large stock pot, combine all ingredients. Cook over medium heat until vegetables are tender, about one hour.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
Browse Similar Recipes
- By Category: Soups, Stews, Chowders
- By Prep Methods: Slow Cook
- By Course: Soup
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.