Great Winter Recipes: ’Tis the Season for Soups and Stews

(Page 3 of 3)

December/January 2007
By Jim Long 
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Vegetarian friends would receive this recipe card attached to their cooking wreath:

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2 1⁄2 quarts of water
Assorted, diced vegetables, such as celery, carrots, turnip, cabbage, onion and garlic
1⁄4 cup rice or pasta
Cooking wreath
Dash salt and pepper, to taste

Bring water to a boil. Add vegetables and simmer until tender, about 20 minutes. Add rice or pasta and simmer until nearly tender. Add the cooking wreath (with the ribbon removed) and simmer for another 10 minutes. Add salt and pepper to taste, remove wreath and serve. end cap

Jim Long, a contributing editor for The Herb Companion and author of numerous books on herbs, welcomes your comments and questions. Visit him at www.HerbCompanion.com/contributors.

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