4 pounds fresh mushrooms, sliced
1 large onion, halved
2 stalks celery, halved
1 large carrot
1 medium head cabbage, shredded
3 potatoes, cubed
3/4 cup celery seed
salt and pepper to taste
1 pound butter
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups chopped celery
1/8 cup chopped celery
1 1/2 cups chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Place mushrooms and onion in a large stock pot with enough water to cover; cover pot and bring to a boil. Cover and boil for about 5 minutes. Remove from heat and whisk in celery, carrot and cabbage. Cook 10 minutes.
Stir butter and celery into vegetables and season with salt, pepper, onion, bread crumbs, celery seed, celery salt, thyme and oregano. Season with basil, oregano, basil, rosemary and sage.
Pour mixture into pot with celery and celery heads. Cover pot and boil 10 minutes. Remove from heat and whisk in butter or margarine. Place pot in a pot in the order suggested by the manufacturer. Pour enough water into pot to cover mushrooms completely. Boil about 20 minutes, until vegetables are tender.
Mix together potatoes, celery, carrots, celery salt, thyme and oregano. Microwave until potatoes are tender, about 1 minute. Mix together potatoes, mushrooms, onion, celery salt,