Fall Garden Vegetable Soup Recipe
![Farm-to-Table Fall Vegetable Soup Recipe Fall Vegetable Soup Recipe](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2013/11/15/0/Original_Fall-Outdoor-Entertaining-Vegetable-Soup-Beauty_h.jpg.rend.hgtvcom.616.822.85.suffix/1400953613427.jpeg)
Jason Kisner, HGTV/Scripps Networks, LLC. All Rights Reserved.
Ingredients
2 cups carrots, peeled and sliced
2 cups mushrooms, quartered
2 tablespoons minced garlic
1 cup white wine
salt and pepper to taste
Sachet Materials and Ingredients
4-inch square cheesecloth
butcher's twine
2 bay leaves
1 tablespoon black peppercorns
several sprigs of fresh thyme
Chopped parsley, thyme and extra-virgin olive oil, for serving
Instructions
To make the sachet, place all sachet ingredients in the middle of the cheesecloth. Bundle the ingredients and tie the top with a long strand of butcher's twine. Use the long ends of the twine to tie the sachet to the pot handle of a large stock pot.
Place the sachet and other ingredients in the pot. Add two inches of water, and bring to a boil. Reduce to a simmer, and allow to cook for about one hour. Season with salt and black pepper, to taste.
Ring sachet to add flavor to the soup before removing. Serve soup with a garnish of extra-virgin olive oil and/or fresh chopped herbs like parsley and thyme.