Recipe - Simple Vegetable Soup

3 Morels, dried
1 One half tablespoon Sunflower oil
One half pound Yellow onions, thinly cut or sliced up
2 Garlic cloves, chopped
One half pound Carrots, thickly cut or sliced up
1 One fourth cup Vegetable stock
One half pound New potatoes, cut or sliced up
Salt and pepper, to taste
One half pound Zucchini, cut or sliced up
One half pound Fresh button mushrooms
One half pound Shelled peas
1 cup Parsley, chopped
2 tablespoon Mint, chopped
1 tablespoon Soy sauce (opt'l.)

Soak the dried mushrooms in hot water until they are soft, about 20 to 30
minutes. In a large saucepan, frying pan or wok with a cover, heat the oil
and saute the onions over medium heat until they are transparent but still
maintain their shape, about 3 to 5 minutes. Add the garlic, carrots, and
about One half c. stock. Cover tightly and continue to cook until the carrots
are tendercrisp, about 10 minutes. Add potatoes and cook an additional 15
minutes. If the ingredients seem too dry, add more stock. Season to taste
with salt and pepper. Add zucchini, cover again, and cook for another 5
minutes. Add the fresh and dried mushrooms and the peas. Simmer for another
5 minutes, until all the vegetables are lightly cooked. Stir in the parsley
and mint. If desired, add soy sauce just before serving.