Vegetarian Soups

Mushroom Soup:

In a heavy sauce pot, sauté onions in the oil on medium high heat for 5 to 10 minutes, or until translucent
Stir in garlic and sauté until onions start to brown, about 5 mins.
Stir in mushrooms and cook for 10 minutes, or until wilted. Stir occasionally
Add porcini, stock and wine, bring to a simmer and cook for 30 mins.
Add sage, season to taste and cook for 10 mins
Serve hot and garnish

Bring the beans and 3 cups of water to a boil in a medium covered saucepan. Simmer until beans are tender, about 45 mins.
In a separate large saucepan, heat oil over medium heat
Sauté the onion, leek and celery for about 10 mins.
Stir in the beans and cooking water
Add the wheat berries, potato, tomato and rosemary
Cover and simmer gently over low heat until wheat berries are swollen and tender, about 40 mins.
Stir occasionally to keep the veg. from sticking. Remove the rosemay and discard
Garnish and serve

Drain and reserve the water from the mushrooms. Remove and discard the stems and leave the caps whole
Cut the cloud ear fungus into small pieces
In a wok or large skillet, stir-fry the mushrooms, fungus, bamboo shoots, water chestnuts, carrots and cabbage in the oil on high heat for 3 to 4 minutes
Add the stock, mushroom water and bean threads
Reduce the heat, cover and simmer for 5 minutes
Add the tofu, snow peas, bean sprouts and soy. Cover and simmer for another 2 minutes
Stir in the cornstarch mixture and continue to cook until the soup thickenes
Drizzle the sesame oil over the top, serve and garnish

Sauté the potatoes, onion and celery in the vegetable oil
Add boiling water to cover and season with the salt and bay leaf
Boil the vegetables until the potatoes are tender and then process them in a food processor until smooth
Thin the soup to desired consistancy with the stock and reheat
Season with more salt if needed, paprika and worcestershire
Garnish and serve

Garnish with chopped parsley, chives and or watercress
For non-vegetarian serve with frankfurters or chopped cooked shrimp or diced cooked ham
Cream can also be used to thin out

In a large saucepot over medium heat, in the oil, cook onion, carrot, celery, potato and green beans until lightly browned
Add water, cabbage, tomatoes with their liquid, spinach, zucchini and salt. Bring to a boil, stirring to break up the tomatoes
Simmer for about 40 minutes or until the vegetables are tender, stirring occasionally
Stir in the beans and cook 15 minutes longer or just until the soup is slightly thickened
Serve and garnish

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