Emily's Summer Soup

Soups, Stews, Chowders Recipes

Yield: 12 servings

This soup was one of my grandmother's (1900-1990) favorites, using fresh summer vegetables.

• 2 carrots, grated
• 3 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

In a large stock pot, combine all ingredients. Cook over medium heat until vegetables are tender, about one hour.

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