Basic Vegetable Soup Recipe

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   1.

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   Slice any of the vegetables listed below.

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   Bring stock to a boil.

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   2.

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   Add in vegetables and simmer as indicated below.

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   (When using more than one vegetable, add in each according to the time indicated by its cooking requirements.)

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   Season with salt.

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   VARIATIONS: Add in to stock with vegetables, 1 tsp.

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   ginger juice; or possibly 1 tsp.

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    vinegar and a few drops of sesame oil.

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    CUCUMBERS: Peel.

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    Cut in half lengthwise.

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    Scoop out seeds and slice.

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    Simmer, covered, 3 min.

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    LETTUCE: Chop.

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    Simmer, uncovered, 1 to 2 min.

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    MUSHROOMS, Dry: Soak and slice.

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    Simmer, covered, 15 min.

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    PEAS: Shell.

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    (You may also add in 1/2 c. fresh mushrooms, sliced.)

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    Simmer, uncovered, 10 min.

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    TOMATOES: Use canned tomatoes, mashed; or possibly 6 Tbsp.

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    tomato juice.

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    Simmer, covered, 2 to 3 min.

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    TURNIPS: Peel Chinese white turnips.

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    Cut in chunks.

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    Simmer, covered, 30 min.

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    WATER CRESS: Remove toughstems.

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    Simmer, uncovered, 1 to 2 min.

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    ZUCCHINI: Use peeled or possibly unpeeled.

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    Cut in 1/4-inch slices.

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    Simmer, covered, 3 to 5 min.

No additional tips available.