Julienne Vegetable Soup
|Onions||2 Medium, sliced|
|Carrots||1⁄2 Pound, cut into julienne strips|
|Celery stalks||2 , cut into julienne strips|
|Leeks||2 , sliced|
|Kohlrabi||3 , cut into julienne strips|
|Brown beef broth/Bouillon||5 Cup (80 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried chervil||1 Teaspoon|
Combine all ingredients, except the chervil, pepper, and parsley, in the slow cooker.
Cover and cook on low for 4 to 5 hours jot until vegetables are tender.
Add chervil and pepper 10 minutes before soup is done.
Ladle into large bowls and garnish with parsley.