1. Alsatian Vegetable Soup
From the Alsace region of France, this soup features lemon juice, marjoram, and a little
cream.
Ingredients
4 tablespoons butter
1 onion, chopped
1 shallot, chopped
1 cup sliced celery
½ lb. mushrooms, sliced
1 medium potato, peeled and diced
2 medium turnips, peeled and diced
28 oz. chicken or beef stock
1/8 teaspoon marjoram leaves

2. 2 teaspoons freshly squeezed lemon juice
1/3 cup half and half or milk
Sea salt
Freshly ground pepper
Chopped fresh parsley or chives
Preparation Instructions
1. Melt the butter in a 3 quart pan placed over medium heat. Add the onion, shallot,
celery, and mushrooms; sauté until onion is tender. Remove half the mushrooms
with a slotted spoon; set aside.
2. Add the potato, turnip, stock, and marjoram. Bring to a boil. Cover and reduce
heat, simmering about 20 minutes, or until turnip and potatoes are tender.
3. Add lemon juice, reserved mushrooms, and the half and half or milk. Season with
salt and pepper. Garnish with chives or parsley.