[edit] Ingredients
½ |
onion thinly sliced |
1 |
lrg garlic clove minced |
|
|
1 |
tablespoon oil |
4 |
cups beef stock or more |
1 |
baking potato peeled, and |
|
cut into 1/2" to 3/4" cubes |
1 |
carrot halved lengthwise, |
|
and cut into 1/2" slices |
1 |
|
1 |
|
|
(or drained canned corn) |
|
Torn lovage leaves |
|
(or 1/2 stalk celery, sliced) |
1 |
tablespoon Italian parsley leaves coarsely torn |
1 |
|
1 |
|
6 |
|
|
Salt to taste |
1 |
zucchini quartered lengthwise |
|
and cut into 1/2" slices |
4 |
mushrooms - (to 6) halved through |
|
the stem and cut into thick slices |
[edit] Preparation
Step 1 |
Cook the onion, garlic and chile in the oil in a skillet over medium heat until the onion is tender, 5 minutes. Add the beef stock, potato and carrot and bring to a boil. |
Step 2 |
Add the tomato, corn, lovage, parsley, bay leaf, herbes de Provence, the peppercorns and salt to taste. Simmer the soup, uncovered, until the potato starts to become tender, about 12 to 15 minutes. |
Step 3 |
Add the zucchini and mushrooms and continue cooking until they're just tender, 6 to 8 minutes. |
Step 4 |
Serve the soup in heated bowls. Accompany this with hot rolls or slices of green chile cheese-bread from a Mexican bakery. |
Step 5 |
