2 cups chopped yellow onions

6 cups vegetable stock, divided

3 cups cubed potatoes, peeled and cut into 1 inch cubes

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

4 ears corn, kernels scraped off into a bowl

1 cup thinly sliced shitake mushrooms

fresh parsley

Heat a 6 to 8 quart pot over medium heat.  Add 2 tablespoons of the oil and saute the onions for about 5 minutes, stirring often. 

Add 3 cups of the vegetable stock and the potatoes, salt, and pepper.  Cover and bring to a boil; reduce heat to a simmer, and cook for 10 minutes, or until the potatoes are tender.

Add the corn and remaining stock to the pot and cook for another 5 minutes.

While the corn cooks, heat a medium skillet over medium heat and add the remaining 1 tablespoon of oil.  Saute the mushrooms for 5 minutes, stirring often.  Add to the soup and stir. 

Garnish with parsley and serve hot. 

Preparation

Heat the oil in a large soup pot over a medium-high heat. Add the onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

Nutrition Information

Nutritional Analysis Per Serving Calories 220
Total fat 7.5g Saturated fat 1.5g
Monounsaturated fat 4g Polyunsaturated fat 0.5g
Cholesterol 60.5mg Sodium 675mg
Carbohydrates 15g Protein 24g
Fiber 2.5g

1 small fennel bulb (sometimes called anise)
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf (not California)
1 1/2 teaspoons salt
9 cups water
1 (10-oz) package frozen baby lima beans
1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
5 oz baby spinach (5 cups)

For pistou
3 large garlic cloves
1/2 teaspoon kosher salt
1 1/2 cups fresh basil leaves
1/4 cup extra-virgin olive oil

Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.  Heat oil in large soup pot.  Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
Make pistou while soup is simmering:
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
Top servings with a spoonful of pistou, then stir.

 6 large black dried mushrooms (shitake, maitake) soaked overnight

1 tsp sea salt

2 tbsp safflower oil

1/2 onion

1 tsp fresh grated ginger

2 Tbsp wheat-free tamari

pinch of black pepper

1 Tbsp olive oil

Bring 1 gallon of water to a boil in a large soup pot.  Add sea salt and soaked seaweed to the pot and boil for 30 minutes. Drain and rinse the seaweed with cold water.  In a saute pan, add the safflower oil, onion, ginger, tamari, and black pepper.  Brown the onion then turn off heat and add olive oil.  In a large vitamix  (2 quart), add 3 cups of water, seaweed, mushrooms, and sautéed ingredients.  Blend on high until pureed. Warm on stove top.

1 lb leafy green tops of daikon radish

1 lb large daikon radish

1 lb of carrots with their leafy green tops

6 extra large dried shiitake mushrooms (pre-soaked in water overnight)

1/2 lb Burdock root

1 lb of green vegetables, your choice or whatever you have in your garden — zucchini, chard, kale, brocolli, snow peas, snap peas, sugar snaps, etc

In a large soup pot, bring 1 1/2 gallons of water to a boil.  Wash all the vegetables very well but do not peel anything.  Chop everything into one inch pieces and add to the boiling water.   Boil on high heat, a rapid boil for 20 minutes.  Then cover and simmer for one hour.  After one hour, turn off heat and  leave on stove for twenty minute before drinking the broth.  Remove the vegetables and store the broth in a glass container in the refrigerator for up to three days.  Warm on stove top before consuming; never microwave.  Discard the cooked vegetables unless very sick, then put into a vita-mixer and puree for a juice.  This will keep in the refridgerator for up to 3 days; discard after 3 days.

Most of the ingredients for this soup are commonly available at natural foods stores.  They are also available at most Asian markets, such as Hai Mart (H-mart) at Yale and Havanna.