Serves 4-6

Ingredients:
4 tbs oil
6-7 small sage leaves, finely sliced
1 medium onion, quartered
1 parsnip, cubed
1 carrot, cubed
1 medium potato, cubed
1/2 capsicum, diced
4 mushrooms, diced
5 cups water
1 bay leaf
2x Chicken (or vegetable) OXO cubes (or similar stock)
1 tbs flour + 3 tbsp cold water
Salt and pepper to taste
OPTIONAL – 1/2 cup wild rice

Instructions

1. In a large pot, heat the oil, add the sage, the onion, parsnip, carrot, potato & capsicum. Fry until just tender (around 20 mins), stirring from time to time.
2. Add the mushrooms, fry 10 more minutes.
3. Add veggies to a pot with the water, bay leaf and stock cube, salt and pepper, cover and bring to the boil.
4. Once boiling, reduce heat to low and simmer for 15 minutes, remove bay leaf.
5. Mix flour with cold water, to a slurry, add to soup mix stirring all the time. Cook 5 mins more. Season to taste with salt & pepper.
6. Serve topped with a swirl of cream.
   OPTIONAL – if you want to add rice, add it in step 2, then add an additional 2 cups of water. Simmer for an additional 15 minutes until rice is done.

Topping suggestions: cream, toasty bread.