Posted in Cooking

Country Root Vegetable Soup with Heather Heyford

We all know one—that sister, friend or MIL who’s an intuitive cook. In between sips of wine, she tosses random ingredients into a pot willy-nilly, and BAM—out comes this heavenly soup or mouth-watering sauce.

Me? Not so much. I can cook, but I have to focus.

So, after much trial and error, I present to you my super-simple recipe for warm, nourishing vegetable soup. No winging it allowed.

2 T. butter
1 1/4 t. minced garlic, preferably fresh, not jarred
32 oz. can College Inn chicken broth (this brand contains gluten)
5 med. potatoes
3 turnips (trust me)
4-5 carrots
your favorite bread for toasting
1 1/2 t. each dried marjoram & dried oregano

Peel and thickly slice the vegetables. In a large pot over very low heat, saute garlic one minute (do not brown). Add broth and veggies. Simmer 30-40 min. or until veggies are fork-tender. Add marjoram after taking off heat.

Croutons: toast your favorite bread. Butter and sprinkle with oregano. Cut into cubes and top soup with them.

Reap the compliments.

Makes about 6 cups. May be doubled. Prep time 20 min., cook time 40 min.
(Caution: some people—not naming any names—have been known to eat half the pot before it makes it to the table.)



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