2 tablespoons vegetable oil
1 large white onion, chopped
6 slivers celery, chopped
1 cucumber, chopped
1 medium carrot, grated
3 cups fresh mushrooms
1 medium medium zucchini, chopped
1 small yellow onion, chopped
3 cloves crushed red pepper
2 bay leaves
1 pound frozen corn kernels, thawed
2 leaves lettuce, torn
1 medium head cabbage, shredded
1 medium head broccoli - crumbled
Heat oil in a large saucepan over medium heat. Add onions and celery, reduce heat, and cook well, stirring occasionally, until onion is tender.
Place celery in a medium bowl. Stir in cucumber, carrot and mushrooms. Gradually cook and stir over medium heat for 5 minutes. Remove from heat.
Add carrots, celery, carrots, mushrooms and onion and stir. Bring to a boil and combine with celery mixture. Reduce heat to low and cook 15 minutes.
Meanwhile, in a large saucepan over medium heat, heat onions and garlic in oil until tender. Stir in bay leaves and heat, stirring occasionally, until vegetables are tender.
Add mushrooms and saute for 5 minutes.
Meanwhile, cook cabbage and broccoli in oil, stirring well to coat. Drizzle with chicken and vegetable sauce.
Stir in carrots, cabbage and broccoli. Serve soup topped with mushrooms.