In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).
Serves 6-8
3 tbsp. unsalted butter
1 1/2 pounds leeks, washed thoroughly, white and light green parts sliced 1/2 inch thick
2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/4-inch pieces
1/3 cup dry white whine
2 tsp. gluten-free tamari
2 tsp. salt
Ground black pepper
8-10 cups homemade chicken stock
1/8 ounce dried porcini mushrooms (2 tsp. minced mushroom bits)
1 "Bouquet garni" (herbs tied together with kitchen twine): 8 parsley stems, 4 sprigs fresh thyme, 1 bay leaf
1 garlic clove, peeled and smashed
1 large turnip, peeled and cut into 3/4-inch chunks
2 cups chopped green cabbage
1 cup frozen peas
1 tsp. lemon juice
3 tbsp. chopped parsley
Melt butter in large saucepan or non-reactive Dutch oven over medium heat. Add leeks, carrots, celery, wine, tamari, and salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
Add 8 cups broth, porcini bits, herb bundle, and garlic; increase heat to high and bring to boil. Add cabbage and turnips, return to a simmer, reduce heat, cover, and cook for 25-40 minutes. Vegetables should be tender and perfectly cooked. Add more broth for thinner consistency, if desired, and return soup to a simmer.
Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Serve, passing Lemon-Thyme Butter (recipe below) separately (at least 1-2 tbsp. per bowl).
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LEMON-THYME BUTTER
3/4 cup unsalted butter, softened
1.5 tbsp. minced fresh thyme
3/4 tsp. finely grated lemon zest
1/4 tsp. lemon juice
pinch salt