1 pound mushrooms
4 potatoes, diced
2 onions, sliced
1/2 cup celery, diced
1 teaspoon basil
2 tomatoes, peeled and quartered
1 green pepper, diced
2 carrots, diced
1/4 cup olive oil
3 tablespoons parsley, chopped
salt and pepper
1 teaspoon oregano

Brown each vegetable separately in hot olive oil, place in saucepan then add water and seasoning; simmer until vegetables are tender.

Add mushrooms and continue cooking 10 minutes more.

Serve hot with chunks of Italian bread.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Armand Guillaumin: Effects of Snow, 1869.

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