This soup takes a day to complete and it requires a large (6 qt or greater) clay dutch oven; or an 11″ by 9″ by 2″ glass baking pan and a slow cooker. Rinse but do not peel any of the vegetables except the onion, buy and use organic for best nutrition and flavor, and cut into 1″ to 1.5″ chunks. Each vegetable should be approx 2-3 cups but the goal is proportionality of all but onion which is 1 cup or half the portion of other vegetables

Cut:

5 Red Potatoes, a small bunch of kale (2-3 cups of cut), 2-3 small parsnips,  the outer 5 stalks and inner leafy portion of a celery bunch, 1 lb carrots, 2 sweet potatoes, 1 lb portabello mushrooms, 1 small onion.

Toss all vegetables in pan with 1/2 cup olive oil mixed with 3T spice mix. (I blend my own in a grinder spice jar that uses equally portioned dried Basil, Oregano, Rosemary, and Thyme with a half portion of red crushed pepper), I recommend using Trader Joes “Italian Herbs” or Bragg’s Herb Blend if you do not wish to make your own.

Place glass pan in 425 degree (dutch oven in 450) oven and bake 25 minutes, until lightly roasted. As soon as they are out of the oven add 1 cup of Burgundy (or another fruit forward red wine) and then allow to cool. Place in fridge over night to allow flavors to develop. If using the slow cooker then four-six hours before serving place vegetables in cooker and add approx 6 cups of water otherwise just add the water to the Dutch Oven (cover all vegetables plus 1/2 inch) and 1 tsp sea salt and stir and set crockpot  to temp that will keep it simmering, or cover and place back in oven at 275. One hour before serving taste broth and add more salt and pepper to taste, then stir in a roux of 2T organic unsalted butter/ or for vegans coconut oil mixed with 3 T of flour (white rice or wheat is best). Recover and cook for at least one more hour and serve with hearty breads.