Instructions: Bring water to a boil in a 3-4-quart soup pan. Add the soup mix. Simmer 20 minutes. Add corn with liquid. Simmer another 5 to 10 minutes.

Meanwhile, rinse the vegetables. trim the sprouts and leave whole. Scrub the potato and cut into 3/4-inch chunks. Trim the carrot and slice (1/2-inch chunks). Trim the green beans and cut into 1-inch lengths. Microwave the vegetables together with a small amount of water for 4 minutes. Shock in ice water to stop them from cooking. Drain well. Towel dry. Cut brussels into 4 oval slices.

Heat a nonstick fry pan; add the butter and oil and swirl to prevent burning. Add the vegetables and saute until lightly browned; season with salt and pepper and nutmeg. Add the parsley; saute until parsley is warm and loses some of its bitter smell. Add the vegetables to the soup. Season with Beau Monde or celery salt; adjust salt and pepper. Serve with a nutty bread.

Serving Ideas : Dassants Greek Sundried Tomato bread made with 1/2-cup chopped toasted walnuts.

NOTES : Enhance soup mixes with fresh vegetables and spice. Heres an example that makes a colorful, beckoning bowl of soup. Sauteeing fresh vegetables brings out the sugar flavor and adds depth to this oniony potato soup. We added garlic. Add whatever vegetables you have on hand in quantities that are "convenient" (i.e., 1/2-can of corn). Use any leftover as a base for a pot pie. PANTRY: Bear Creek soups (http://www.bearcreekfoods.com/products.html); Dassant Gourmet ABM mixes (no webpage; try Sams: see http://www.thepantry-cambridge.com/breadmix.html for picture)

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