Ingredients

Produce

1 1 pound) sweet potato, large

8 oz Baby bella mushrooms

1 Bay leaf

2 Carrots, medium

2 Celery, ribs

4 cloves Garlic

2 large handfuls Kale

1 White onion, small

Canned Goods

1 (14-ounce) can Coconut milk, unsweetened

6 cups Vegetable stock

Pasta & Grains

1 cup Wild rice

Baking & Spices

1 1/2 tbsp Old bay seasoning

1 Sea salt and freshly-cracked black pepper, fine

Combine!  https://pin.it/52oOFjM

I find it easy to search online for recipes.  Quicker (sometimes) than rooting through old books and boxes.  But this soup is a favorite of min, shared by a wonderful German co-worker.  I’m uncertain why it’s called Potatoe Soup because the number of carrots outweighs the spuds.  As with many old recipes, it’s not too specific.  I find that it’s a “forgiving” recipe.   It’s good as a pre-dinner cup of soup or with a sandwich.

3 potatoes 

6 carrots

6 stalks of celery

1 onion

1 handful of parsley

Cut, cover with water, and add salt ( I use 4 cups of chicken stock )

Mash when vegetables are cooked

Brown 1/8 pound butter with 2 tablespoons flour

Stir into soup

Add water if desired

From Barbara Thieman

Prep 20 min   Cook 55 min  Makes 12 Cups

Recipe from The Ultimate Southern Living Cookbook

8 Cups Beef Stock

3 large carrots, scraped & diced

1 28 oz can tomatoes, undrained and chopped

1 ½ cups dried lentils, rinsed and sorted

1 cup uncooked brown rice

1 onion, chopped (about 1 cup)

1 stalk celery, chopped (about ½ cup)

3 cloves garlic, minced

2 bay leaves

½ tsp dried basil

½ tsp dried oregano

¼ tsp dried thyme

½ cup fresh parsley

2 Tbsp balsamic vinegar

1 tsp salt

½ tsp pepper

Garnish - Grated parmesan cheese

Bring broth to boil in large Dutch oven.  Add carrot and next 10 ingredients.  Stir well.  Bring to a boil; cover, reduce heat and simmer 45 minutes.  Stir in parsley and next 3 ingredients.  Discard bay leaves before serving.  Garnish, if desired.  Makes 12 cups.