Emily's Summer Soup


2 carrots, grated
3 medium potatoes, cubed
1 stalk celery, diced
2 kohlrabi, cubed
1 medium onion, diced
2 cloves garlic, minced
green and yellow string beans, julienned
1/2 cup dried boletus or wild mushrooms
1 tablespoon beef boveril
1/2 teaspoon caraway seed
1/2 teaspoon marjoram
2 tablespoons flour
salt and pepper to taste


In a large stock pot, combine all ingredients. Cook over medium heat until vegetables are tender, about one hour.


12 servings

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