Slice remaining vegetables into medium size pieces.
Place onion and oil into a large soup pot.
Cook and stir onions over medium-high heat for about five minutes.
The onions should just begin to brown.
Add mushrooms and garlic to the pan.
Cook and stir for another five minutes or so.
Mushrooms and onion will cook and turn golden brown.
Add remaining vegetables to the pot.
Gather and measure the spice blend.
Remove rosemary leaves from the stalk.
Place all spices into the pot.
Add stock to the pot.
Cover the pot with a tight fitting lid.
Place pot into the oven.
Bake the soup for 75 minutes.
Puree all of the ingredients in a blender.
Place soup puree back into the pot.
Stir in the lemon juice and vinegar.
Bring soup back to a boil and serve.
New Taste Thinking:
This is a wonderfully simple soup that also works as a sauce. I like to bake the soup in the oven because it just tastes better than boiling it on the stove.
If you are going to heat the oven and use it for over an hour you should also cook something else at the same time.
