By Sharon123 on June 14, 2010
"Vary the garnishes to suit the season for the first course soup from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Try blue cheese, Parmesan or a good Cheddar, you'll love the croutons(and the soup)!"
Serving Size: 1 (13025 g)
Servings Per Recipe: 1
"Did this recipe up with some homemade vegetable stock that I hade, & the croutons were made from a whole grain bread! Not sure what the "3/4 to taste" were for the salt & pepper (probably yet another glitch from the switch from RecipeZaar to food.com!), but I simply seasoned it all to my own taste! This made for a very satisfying lunch ~ Thanks for sharing the recipe! [Made & Reviewed for one of my groupmates in the Aus/NZ Recipe Swap #42]"