Light + Dark Vegetable Soup

A delicious mushroom dish for any occasion!

Ingredients make about 1 1/2 liters of clear soup:

Light vegetable soup: Heat the oil. Sauté the vegetables and herbs at a very low temperature for 5 minutes, but do not let them color.

Add the water, bring to the boil and simmer on low heat with the lid closed for 1 1/2- 2 hours. Drain, pass through a sieve and cool. The bru ehe will keep for 3-4 days in the refrigerator and can also be frozen.

Dark vegetable soup: Do not just lightly sauté the vegetables as for the light broth, but brown them, especially the onion. Add miso or possibly shoyu, bring to a boil and simmer on low heat with the lid closed for 1 1/2-2 hours. Use instead of water of cooking water of adzuki, eye or possibly red kidnex beans or soaking water of dried mushrooms.

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