Food
Emily’s Summer Soup
By Yankee Magazine|Jul 11 2004|
This soup was one of my grandmother’s (1900-1990) favorites, using fresh summer vegetables.
Yield:
12 servingsIngredients
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
Instructions
In a large stock pot, combine all ingredients. Cook over medium heat until vegetables are tender, about one hour.
