Vegetable Soup

3 grated carrots
1/2 large onion, grated
1 stalk celery with leaves
3 green onions
3 mushrooms
1/4 cup margarine
5 bouillion cubes- any flavor

Melt the margarine in a big stock pot. Add the carrots and onions.
Saute on high heat until they are limp.
Add the rest of the finely chopped vegetables and saute,
stirring constantly, for 10 minutes or so.
Add 10 cups of water and the bouillion cubes.
Simmer, covered, until the vegetables are tender- 15 - 20 minutes.

Add more bouillion cubes to taste. Serve with noodles or Nockerln.

This is the soup you can experiment with. Try other kinds of veggies,
add meat, empty your freezer or leftovers in the fridge.

Be creative

My mother was creative out of necessity.
Sometimes we only had what we were able to grow in our garden.
She always managed to put a tasty, filling meal on the table.

She never throws anything out.
When she was here she saved the water that we cooked broccoli in,
chopped up a little broccoli and added it to the broth.
She seasoned it with bouillion cubes, and thickened it
by mixing flour with milk and stirring that in.
It was delicious!

So- next time save that handful of rice, noodles or vegetables
and put it in your next pot of soup.

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