Root Soup

Root Soup

2tbs butter melted in a large dutch oven over med-hi heat

add 5+ cups coursely cut up root vegetables: potatoes, beets, carrots, radishes and lots of fresh garlic (I used about 15 cloves halved)

cook, stirring occasionally for 10 minutes

add 8 cups of beef broth, cover and simmer for 10 minutes

add 4 tsps horseradish root, fresh chopped parsley and a couple tblsps of parmesan cheese

continue to simmer until all vegis are done

Serve with croutons on top


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