Ingredients

How to make it

  • Place a Large pan that will distribute heat evenly on the stove. Pour in Olive Oil & heat.
  • Put in Chopped Onions & cook until they sweeten & brown. On Medium-High heat this will take about 3-5 minutes.
  • Add Garlic & pan roast it, stirring often as garlic can burn quickly.
  • Add large diced Portabella Mushrooms & Sherry & stir.
  • Add Sage, Thyme & Salt & stir. Allow the Mushrooms to absorb flavors in pan for 2-3 minutes.
  • Add Carrots & cook while stirring for 1-2 minutes.
  • Add Zucchini & continue to stir.
  • Add the soaked & then drained peas & stir for 1-2 minutes. This allows the peas to gain the flavors of the veggies roasting in the pot. Yum.
  • Pour in the Chicken Stock & lift the veggies up from the bottom of the pan. Turn the heat to Medium & cover pot. Let it cook for 30-40 min & then start checking on it every 10 mins.
  • At 40 mins. stir every 10 mins so it doesn't burn.
  • I turned the heat to Medium -Low for the last 20 minutes.
  • When it's nice & thick, turn off, taste, fix flavor to your liking & serve.
  • Enjoy with people you care for.

Reviews & Comments 7

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  • lilliancooks 4 years ago
    Oh...this sounds mushroomy and garlicky and good! My kind of soup!
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    " It was excellent "
    hungrybear ate it and said...
    Good
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    " It was excellent "
    cuzpat ate it and said...
    Nice soup!!
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    " It was excellent "
    goodeat ate it and said...
    That photos look so inviting, it like come here!! lol!! good recipes!
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    " It was excellent "
    midgelet ate it and said...
    mm, great post!
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    " It was excellent "
    tuilelaith ate it and said...
    Oh yeah this is good!!!!
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    " It was excellent "
    hot_it_up ate it and said...
    Good flavor combinations. \0

    Jeff
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