Marie Mauger lives in Maine in the summer and Pennsylvania in the winter. I got to know her in Maine last summer. She emailed me this recipe for French Vegetable Soup with the note: "Whenever a snow storm is forecast,
I always put on a big pot of soup. Here's one of my favorites."


I made Marie's soup, and served it with my husband's own recipe Hearty Brown Bread.

French Vegetable Soup

1 c chopped celery
1 c chopped onion
1 T olive oil
3 14.5-oz cans chicken broth
8 oz sliced fresh mushrooms
2 carrots, grated
1 medium zucchini, grated
any leftover mild vegetables or greens
 
1/2 c grated Gruyère cheese
French bread
   
1. Cook celery and onion in olive oil.
2. When tender, add 3 cans chicken broth, mushrooms, carrots, zucchini, and any additional vegetables as desired.
3. Simmer for 30 minutes. Salt and pepper to taste.
4. Serve with grated cheese on top and slices of French bread alongside.

(Marie: You could even prepare this like French onion soup and grill the bread and cheese on top.)