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One celery stalk
One medium to large white onion
One pkg baby carrots
One red bell pepper
One yellow bell pepper
One green bell pepper
One carton slice button or portobello mushrooms
One package (6) tomatoes
8 cups of water
1 cup of cooking wine
1 carton seafood stock
2 additional cups of water
1 envelope mushroom and onion instant soup mix
Directions:
1) Pull all ribs off celery stalk, cut ends off wash ribs, then cut width-wise.
2) Cut tops and bottoms off bell peppers, seed, toss the tops, bottoms, and the seeds in the trash. Procede to place bell peppers vertical and slice through. Continue making vertical slices, then cut the slices in half.
3) Peel onion and cut in half vertically. Then thinly slice each half.
4) Peel celophane off mushroom carton and wash mushrooms thoroughly.
5) Bring 8 cups of water to a rolling boil.
6) When your water is at a rolling boil, pour all vegetable in the water and cook until tender.
7) Strain vegetables.
8) In the same pot, pour in the carton of seafood stock. If you're allergic to seafood, you may substitute the stock of your choice. Bring to a boil, then lower heat.
9) Measure two cups of water in a LIQUID measuring cup and stir in the soup mix, then pour into the soup.
10) Pour 1 cup of white cooking wine into the soup and let simmer for about 20 mintes, then serve.
