Skill required: Got an hour to spare?
2 tablespoons extra virgin olive oil
2 carrots, peeled and sliced
1 unpeeled onion, quartered
1 potato, washed and sliced
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
5 - 10 medium white mushrooms, trimmed and halved or sliced
10 - 20 parsley stems, or stems and leaves
salt and pepper
2 tablespoons soy sauce
1. Put oil in a deep skillet, broad sauce pan or casserole, and turn heat to medium high.
2. A minute later, add carrots, onion, potato, clery, garlic and mushrooms.
3. Cook about 5 minutes, then stir once or twice.
4. Add parsley, 6 cups water and some pepper.
5. Bring to a boil, and adjust heat so mixture simmers gently.
6. Cook about 30 minutes or until vegetables are very tender.
7. Strain.
8. Add soy sauce and more pepper.
9. Taste and adjust seasoning - adding more soy sauce or salt - before using or storing.
Yield: about 5 cups
Store in refrigerator or freezer.
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