Garden State Vegetable Soup

• 2 quarts chicken stock
• 1 tablespoon olive oil
• 1 white onion, peeled and diced
• 1 carrot, peeled and diced
• 1 turnip, peeled and diced
• 1 parsnip, peeled and diced
• 1/4 rutabaga, peeled and diced
• 3 cloves garlic, minced
• 2 shallots, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried dried basil
• 1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)
• 2 stalks celery, diced
• 1 beefsteak tomato, diced
• 2 leeks, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 cup corn kernels, preferably fresh
• 1 cup sliced white mushrooms
• 8 ounces fresh spinach
• 1 teaspoon salt
• Freshly cracked black pepper to taste
• Dash of Worcestershire sauce
• Dash of Tabasco

1. Heat the chicken stock to a simmer.
2. In a four-quart soup pot, heat the olive oil.
3. Add the onion; saute until tender.
4. Add the diced carrot, turnip, parsnip and rutabaga, and stir.
5. Add the garlic, shallots and dried herbs, and stir again.
6. Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally.
7. Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms.
8. Cook over medium for three to five minutes, until the squash is tender.
9. Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco.
10. Serve hot.

chicken stock, olive oil, white onion, carrot, parsnip, garlic, shallots, thyme, oregano, basil, fresh herbs, stalks celery, tomato, leeks, zucchini, yellow squash, corn kernels, white mushrooms, fresh spinach, salt, freshly cracked black pepper, worcestershire sauce

Taken from cooking.nytimes.com/recipes/8206 (may not work)