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Emily’s Summer Soup

5.00 avg. rating (93% score) - 2 votes

Emily’s Summer Soup

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

Yield: 12 servings

Ingredients

  • 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.
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