I’ve added some variations that I think improve it. Pretty much any vegetables can be used, in whatever proportions you want, though I think the peas and mushrooms are critical. Onions are fine, too; I just don’t cook with onions much anymore.
A wonderful soup for a cold day, and any leftovers keep very well!
In a soup kettle, saute top 7 ingredients in 1/4 c oil until vegetables are tender. When they are tender, add all other ingredients. Heat to boiling.
Garnish with fresh parsley and fresh chopped tomato. Serve with cheese and crackers.
Pam Gates