(Chicken) Vegetable Soup

Prepared August 17, 2011. A melange of fresh vegetables. Better the second day.

2 T canola oil

1 rib of celery, cut into large dice

1 medium carrot, cut into large dice

1 c mushrooms, sliced

1 c leeks, cut into 1/2 inch pieces

1 T garlic, minced

1 cup corn kernels, fresh or frozen

1 6 oz tomato, cut into large dice

1-1/2 c red or white potatoes, peeled and cut into 1/2 inch dice

1 c green beans, cut into 1/2 inch lengths

1 c frozen pearl onions, thawed

1 qt chicken stock, vegetable stock, or tomato juice

about 2 c water

2 c green cabbage, cut into 1/2 inch cubes

1 c rotisserie chicken white meat, cut into large dice (omit for vegan)

2 T mushroom powder

1 bay leaf

1/2 t dry (or 1 t fresh) tarragon

4 sprigs of fresh thyme or 2 t dry

1/4 c parsley, finely chopped

salt and freshly-ground pepper to taste

1 T lemon juice

1 T balsamic vinegar

Heat the oil in a 4-qt saucepan over medium heat. When hot, add the celery, carrots, mushrooms, corn, and leeks. Cook with occasional stirring for 10 minutes. Add the garlic and cook 1 minute. Add the tomato, mushroom powder, bay leaf, tarragon, thyme, salt, the stock and water. Bring to a slow boil, cook for 10 minutes, and add the green beans, potatoes and cabbage. Simmer until they are tender, about 15 minutes. Stir in the chicken meat, pearl onions, parsley, lemon, vinegar, and pepper, and warm through. Adjust seasoning. Remove thyme sprigs and bay leaf. Pair with a hearty bread or rolls. Serves 6.