Realizing that, I thought I better start cracking so I made both the Vegetable Pot Au Feu and the Roasted Rhubard last weekend.
I was a bit apprehensive about this soup. When I make mixed vegetable soup like this it's usually tomato based. I think I once made a pesto based soup. It wasn't very good so we went back to the tomato based ones. But I thought I should give this pot au feu a try. Why not!
The soup is very easy to put together. Dorie said that her recipe should be a base or guidelines and we should feel free to expand or experiment as we wish.
I started with saute-ing the onions for a few minutes. Add in garlic and sliced leeks, sauteed them some more. Then add in the sliced carrots and potatoes, pour the broth in, add salt & pepper and a combo of spices (parsley, thyme, basil, oregano.) Usually for vegetable soup I make it 100% vegan by using vegetable broth, but I ran out, so a combo of vegetable broth and chicken broth is used. I let the mixture come to a boil and then simmer for about 20 minutes, then add in loads of mushrooms (cremini and shiitake) and zucchini. I also got spinach but forgot to add it in - the spinach ended up in salad for dinner :).
Super good!!! The soup has a simple taste and yet it's so refreshing. I love the shiitake mushroom in it, it adds a nice flavor to the broth. Hubby loves it as well, making this soup a winner. This goes into the yummy soup list.