Spring Vegetable Soup

Ingredients (21)

• 3 fresh artichoke hearts, cut into eighths
• 2 leeks, minced
• 1/2 bundle asparagus, chopped
• 2 ears fresh corn, cut off the cob
• 2 stalks celery, diced
• 1/2 Lemon (for artichokes)
• 1 Quart veggie stock, enhanced (see below)
• 3/4 ounce dried mushrooms, reconstituted
• 3 Tablespoons olive oil or butter
• Pinch of salt and pepper
• Fresh parsley, garnish
• Enhanced Veggie Stock:
• 1 quart store bought veggie stock
• 2 Cups water
• 1/2 onion
• 2 carrots
• 2 stalks celery
• 1/2 garlic bulb
• 15-20 black peppercorns
• Few stalks of parsley
• Salt to taste