Lent Soup

I was bored this afternoon, and after trying to think of something to do with the fresh veggies in my fridge, this is what I came up with. [Note: Photos are slightly blurry due to the steam coming off the soup.]

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Spinach, Zucchini, and Mushroom Soup
Serves 1

Ingredients:
4 Button Mushrooms, Sliced Thin
1/4 Zucchini, Sliced Thin
1 Handful of Spinach
1 Green Onion (1/2 Sliced Thin, the root half, keep intact)
1 tsp. Butter
1 Chicken Bouillon Cube
1 Cup of Water

Saute Spinach, Zucchini, and Mushrooms in a teaspoon of butter until tender.
Add Bouillon and Water to pan.
Bring to slow simmer for 5 minutes (add salt and pepper to taste).
Garnish with root half of green onion intact.

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Obviously, it's easy to make this for more than one person (just multiply the ingredients!) but I was only cooking for myself this afternoon.

The flavor was really quite good - a little spicy from the black pepper. I think if I make it again, I'd add just a touch of fresh lemon to the broth, to try to brighten up the flavor just a tad (and maybe use a thin slice of lemon as an additional garnish).