Slice two onions in vertical strips. Sautee in olive oil in the bottom of a deep pot until starting to brown. Add chopped garlic.

Cut half a pound of mushrooms into large chunks and add them to the onions and garlic. Stir until mushrooms begin to shrink and emit juices.

Add three or four cups of water. Chop and add: five stalks of celery, two or three large carrots, two parsnips, one large zucchini, one yellow squash, one large sweet potato, one small turnip, one or two leeks, and more garlic. Add another couple of small onions if you like.

Season with: powdered soup mix (chicken, beef, and/or onion flavor), parsley, dill, basil, rosemary, and a small amount of red pepper flakes.

Simmer for several hours. You should wind up with a rich golden herb-laden broth that almost mimics chicken soup, thick with chunks of soft-cooked vegetables. Serve hot with toast and orange juice.