Ruby Dee's Vegetarian Soup

Ruby Dee's Vegetarian Soup

1/2 lb. fresh mushrooms, cleaned and sliced
2-3 tbsps. butter (or corn oil)
2 qts. water (or liquid from cooked vegetables)
1 can (1-lb.) tomatoes
2 tbsps. salt
2 cups diced turnips
1 small eggplant, diced
1 cup cauliflowerettes
1 cup diced cabbage
2 carrots, sliced
2 zucchini, sliced
1 cup corn kernels
2 tsps. basil leaves
2 bay leaves
2 tbsps. parsley flakes
4 pkgs. vegetable broth
1/2 tsp. ground black pepper
Worcestershire sauce to taste

In large stock pot, brown mushrooms in butter (or corn oil). Add water (or liquid from cooked vegetables). Bring to boiling point. Add tomatoes and salt. Cover, reduce heat and simmer about 25-30 minutes. Add vegetables and remaining ingredients. Cook 30-40 minutes longer (or until vegetables are tender). Taste to correct seasonings. Serve as hearty supper course with garlic-buttered French bread and lemon gelatin salad made with shredded carrots and crushed canned pineapple. Serves 8-10.