Veggie Soup

• 1 potato, diced
• 4 cups stock
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 celery stalk
• 1 carrot
• 1/2 pound mushrooms
• 3/4 cup dry white wine
• 1 tablespoon tamari
• 1 cup raw peas
• 1/2 teaspoon each; thyme, dill, marjoram, and basil
• salt & pepper to taste.

Boil potatoes in broth until tender.

Saute veggies in butter and oil until tender.

Add veggies to broth with potatoes.

Add seasonings, wine, tamari, and peas. Simmer for 5 minutes and serve.

by Denise Pedane