RICHMOND, Va (WTVR) - Soup is a brewing! Good friend to the show Shayne Rogers of ‘Shaynefully Delicious’ simmers a pot of Chef Emeril Lagasse’s Garden Vegetable Soup.
2T Olive Oil
2c diced onions
1 ½ c diced carrots
1 ½ c diced celery
2 T minced garlic
8 oz button mushrooms
¼ chopped parsley
2 bay leaves
2 quarts chicken stock
1 t salt
1 t pepper
2 c cauliflower
1 c diced zucchini
1c frozen peas
1c frozen corn
½ c parmesan cheese for garnish
Heat olive oil in a 6-quart or larger soup pot over high heat. Add onions, carrots, and celery and cook for 2 minutes, stirring frequently. Add garlic, mushrooms, parsley, and bay leaves and cook for 3 minutes. Add stock, salt, and pepper. Cover and bring to a boil. Remove cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the remaining vegetables. Simmer 5 minutes.
Serve soup hot, garnished with the grated cheese, if desired.
