Valley Garlic Mushrooms and Vegetables Soup

½ litre (2 cups) sliced mushrooms ½ litre (2 cups) sliced cabbage
4 medium cloves garlic chopped ½ litre (2 cups) root vegetables
Water 60 ml (4 Tbls) oil
5 ml (1 tsp) salt 5ml (1 tsp)Italian Spices or Herbes de Provence

Put the garlic and mushroom in a bowl.  Cover them with water and stir in the salt.  Let them rest for 4 or more hours.  Steam the vegetables.  Drain the mushrooms and reserve the water.  In a heavy skillet or wok heat the oil until rippling.  Add the mushrooms and stir fry for 2 minutes.  Stir in the cabbage.  Add the reserved water and 5 ml (1 tsp) spices.  Cook for another 4 minutes.  Add the steamed vegetables.  Cook for 2 more minutes.


About thegreenlifefarm

The Green Life Farm welcomes people who are on a path toward sustainability, increased environmental consciousness and mindfulness. We are 80% food self sufficient, off the grid for lighting, have reduced our wastes by 90% and have become more and more producers instead of consumers. The Green Life Farm is a place to meet kindred spirits and experience how it could be to reconnect with people and nature. Our farm is always open to visitors interested in alternative energy, living, thinking, building, husbandry, forestry, cooking and farming. In summer, our place is open to campers. Our names are: Bonnie and Sylvain. Calling 902-665-2084 is best because we are not online,, every day. You are welcome to bring your pet. Be ready to use an outhouse! All visits include harvesting (even in winter), preparing and sharing a meal…and good discussions
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One Response to Valley Garlic Mushrooms and Vegetables Soup

  1. Pingback: meansoybean» A peek at my browser: tabbed food links

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