*  Exported from  MasterCook  *

                         Harvest Vegetable Soups

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        Onions -- chopped
   1                    Clove garlic -- minced
   2                    Turnips -- peeled and cubed
   4                    Carrots -- sliced
   2      small         Zucchini -- sliced
   3                    Bay leaves
   1      tablespoon    Vegetable oil
   2      medium        Potatoes -- peeled and cubed
   1      cup           Spinach -- shredded
   4      ounces        Mushrooms
   4                    Tomatoes, peeled -- seeded and
					
                        Salt
   4                    To 6 peppercorns
   3      tablespoons   Parsley -- minced

Heat oil in heavy 6 quart soup pot and saute onion and garlic until limp.
Prepare remaining vegetables, add turnips, carrots, potatoes, bay leaves and
 peppercorns to pot. Add 4 quarts of cold water and bring to a simmer.
Cook 20 minutes, add mushrooms, zucchini and tomatoes and cook 20 minutes.
Add spinach and cook until wilted. Remove bay leaves and peppercorns and adjust
 flavour with salt. Garnish with minced parsley. Leftover soup can be frozen in 
plastic containers. Serves 8

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