response 294 of 494:

Dec 7 02:52 UTC 2006

Potato-fennel soup:

2 fennel bulbs, sliced
8 or so smallish potatoes, scrubbed and cut in smallish chunks
Water
Plain soy milk
Dill 
Rosemary
Soy sauce
Adobo seasoning
Nutritional yeast flakes

Saute the fennel in the bottom of a soup pot.  Add everything else but
the nutritional yeast flakes.  Bring to a boil, then simmer till the
potatoes are done, stirring occasionally and adjusting the seasonings to
taste.  Add the nutritional yeast flakes close to the end of the cooking
time, stir in, and adjust seasonings again if needed.