Seasonal vegetables in a milky broth.

2 tbsp. oil or butter
2 med. potatoes, diced
2 med. carrots, diced
2 stalks celery, diced
Salt and pepper to taste
1/4 c. vegetable stock or white wine

Heat oil in a heavy soup pot with a lid. Add the vegetables and liquid; cover. Simmer over medium heat, stirring occasionally, for 20 minutes until just tender.

1 c. sliced mushrooms
1 bunch green onions, diced
1 c. frozen corn
1 c. frozen peas
1/4 c. parsley, minced
1/4 c. celery leaves, minced
3 tbsp. fresh basil or marjoram (or 1 tbsp. dried)
1 c. cooked navy or aduki beans (optional)

Add the mushrooms, cover and simmer for 5 more minutes. Add the other vegetables, herbs (and beans). Stir well, simmering until all the vegetables are tender.

3 c. milk or soy milk

Add to pot. Stir well, simmering until heated throughout. Reduce heat as needed. DO NOT BOIL! Taste and adjust seasonings. Serve hot. Serves 4.