Instructions: Cook the onion, garlic and chile in the oil in a skillet over medium heat until the onion is tender, 5 minutes. Add the beef stock, potato and carrot and bring to a boil.

Add the tomato, corn, lovage, parsley, bay leaf, herbes de Provence, the peppercorns and salt to taste. Simmer the soup, uncovered, until the potato starts to become tender, about 12 to 15 minutes.

Add the zucchini and mushrooms and continue cooking until theyre just tender, 6 to 8 minutes.

Serve the soup in heated bowls. Accompany this with hot rolls or slices of green chile cheese-bread from a Mexican bakery.

This recipe yields 6 to 8 servings.

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