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| Ingredients 3 lbs. Tomatoes, fresh, ripe 1-1/2 lbs. Zucchini (green squash) 1-1/2 lbs. Yellow Squash 1 Onion 10 Fennel Seeds 1 tbsp. Oregano 1/4 oz. Porcini Mushrooms, dried Preparation Wash and clean the tomatoes and squash and cut into bite-size pieces, and place in a covered glass dish for cooking in a microwave oven or in a pot for simmering on the stove top. Peel and dice the onion and add to the cooking pot or dish. Break the porcini mushrooms into small pieces and add to the cooking pot along with the fennel seeds and oregano. Mix well and simmer until the vegetables are tender. If cooking on the stove top, add a little water to prevent sticking. Once the soup begins to cook, it will produce its own liquid. Enjoy!   |
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