Vegetable Soup

I just bought a cookbook called Fast Food My Way by Jacques Pépin.  In it is a easy, but yummy recipe for vegetable soup.  This is for my cousin, Lori, who wants to see more recipes.

He says that you can shred the veggies while the water boils and substitute freely.  I left out the oil and cheese and it was still wonderful!

5 cups water
1 1/2 cups shredded zucchini (about half a zucchini)
1 Cup shredded peeled Carrot (about 1 carrot)
1 cup shredded onion (one medium onion)
1 cup shredded white button mushrooms (2-4 mushrooms)
1/3 cup minced scallions
2 cups coarsely chopped salad greens
1 t salt
3 T instant grits
about 4 t unsalted butter or olive oil
1 cup shredded Gruyere cheese

Bring the water to a boil in a large saucepan.  Add all the vegetables to the boiling water along with the salt.  Bring the soup back to a boil and boil, uncovered , for 2 to 3 minutes.  Sprinkle the grits on top of the soup, reduce the heat to low, and cook gently for 2 to 3 minutes longer.

Serve hot in soup bowls, spooning about 1 teaspoon of the olive oil or butter on each serving and topping each of the bowls with a  few generous tablespoonfuls of the cheese.

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