| 1 | Heat vegetable oil in a dutch oven over medium-high heat. |
| 2 | Add onion and garlic; saute 5 minutes. |
| 3 | Add chayote and next 2 ingredients; saute 5 minutes. |
| 4 | Add vegetable stock and next 5 ingredients; bring to a boil. |
| 5 | reduce heat, cover, and simmer 20 minutes. |
| 6 | Add scotch bonnet pepper; cover and simmer 10 minutes. |
| 7 | Add mushrooms; cover and simmer 20 minutes. |
| 8 | Discard scotch bonnet. |
| 9 | Yield: 10 servings (serving size: 1 cup). |
| 10 | vegetable stock: remove leaves from thyme sprigs; set the leaves aside for vegetable run down. |
| 11 | Combine thyme stems and remaining ingredients in a large dutch oven, and bring to a boil. |
| 12 | Reduce heat, and simmer, uncovered, over medium-low heat 30 minutes. |
| 13 | Strain stock through a sieve into a large bowl; discard the solids. |
| 14 | Yield: 4 cups. |
| 15 | per serving: 203 calories; 5g fat (18% calories from fat); 7g protein; 40g carbohydrate; 1 mg cholesterol; 832mg sodium recipe by: cooking light, sept 1994, page 90 |
