New World Vegetable Soup

1. 1

   Saute the mushrooms in heated olive oil until they become brown and crisp.

2. 2

   Add the onion and cook until it starts to soften. Stir in the garlic for an additional minute of cooking.

3. 3

   Add soy sauce, broth, squash, bell, jalapeno and poblano peppers, cranberry juice, tomatoes, and sage, with salt and black pepper. Stir. Bring to a boil, then reduce heat. Cook over medium ehat for 30-40 minutes until the squash is tender.

4. 4

   Season with balsamic vinegar and seasoned salt. Serve hot.

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