Rustic Roasted Vegetable Soup

• all vegetables are pre roasted or grilled:
• 1 1/2# peeled baby carrots
• 1 1/2# baby zucs
• 1 1/2# baby starburst
• 1 1/2# sliced portabellos
• 2 bu. green onions
• 1 ea. sliced roasted red bells
• 1 1/2 gal. vegetable stock
• fresh thyme
• 1/8th grain black pepper
• salt to taste

1. Prepare 1 1/2 gallons of vegetable stock. Bring to simmer. It should have good savory flavor. Add two or three sprigs of cleaned thyme.
2. While stock is coming up
3. cut carrots and zucs diagnally into 1/2 inch pieces.
4. Quarter the starbursts.
5. Cut the sliced portabellos, red bells and green onion into 1/2 inch pieces.
6. Once the stock is simmering add the processed vegetables and bring back to simmer for ten to fifteen minutes.
7. Add cracked black pepper and salt to taste.
8. Note: a bit of cream can be added to lighten the color, and chicken stock can be substituted for the vegetable stock. I sometimes use a cornstach roux of cold vegetable stock and cornstarch to stablize the consistancy. And it can also be pureed' if a creamy soup is desired.

vegetables, carrots, baby zucs, portabellos, green onions, red bells, vegetable stock, thyme, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/rustic-roasted-vegetable-soup-50005816 (may not work)