There is nothing like hot soup and an interesting book on a snowy, cold winter evening.
Zucchini Mushroom Soup
Add to a 2 quart pot
6 cups water
2 boullion cubes
2 chopped green onions
2-4 sliced garlic cloves
12 baby carrots cut up
2-3 diced celery sticks
1 sliced baby zucchini
1/2-1 container sliced portabello mushrooms
2-3 bay leaves
1 sprig rosemary
Bring to a boil and then simmer until vegetable are to desired texture.
Tasty with seaweed or Edward and Sons purple rice and black sesame seed crackers and daiya mozarella style cheese stick.
Add a book of your choice. Enjoy! Stay warm and safe this winter.
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