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Seriously Simple: A light vegetable soup for chilly spring days

Diane Rossen Worthington, Tribune Content Agency on

Makes about 6 cups

Note: When preparing other dishes, reserve and freeze vegetables to use for stock. If you have fresh mushrooms, feel free to use the mushroom caps in addition to the stems

10 cups (2 1/2 quarts) water

1/2 large onion, peeled and cut into 6 chunks

1 cup scrubbed and roughly chopped carrots (1/2-inch pieces)

1 cup roughly chopped celery ribs (1/2-inch pieces)


1 leek top (6 inches long), halved lengthwise and all layers rinsed well

1 small fennel bulb, halved lengthwise (optional, but recommended)

5 garlic cloves, peeled

10 fresh shiitake mushroom stems or 5 slices dried shiitake mushrooms


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