Vegetable Soup Recipe

Mushroom Soup

• 8 to 12 ounces fresh mushrooms
• 1 small onion, sliced thin
• 1/4 cup butter or margarine
• 3 1/2 cups milk
• 1/3 cup flour, mixed to a smooth paste with 1/4 cup cold milk
• 4 chicken bouillon cubes
• Pinch of thyme
• 1/2 cup plain yogurt

Black Bean Soup with Cumin and Cilantro

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 cloves garlic, crushed
• 2 cups dry black beans, rinsed and drained
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon coarse ground pepper
• 1 large vegetable bouillon cube
• 8 cups water
• 4 carrots, diced
• 4 stalks celery, diced
• 5 to 6 drops of liquid smoke
• 1 cup coarsely chopped cilantro
• 1 lime

Hot sauce as desired Heat oil in heavy large pot over medium high heat. Add onion and garlic. Saute 5 minutes. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.
Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro. Serve each portion of soup with a lime wedge and hot sauce as desired. 8 servings.