Hearty Vegetable Soup

Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
1 large head of garlic, peeled and minced

2 tblsps of smoked turkey lunch meat, Kosher salami, or favorite smokey salted meat for good flavor
2 cups fresh whole mushrooms (any kind), sliced
1 cup of selection of favorite root vegetables, diced: potatoes, celery, carrots, parsnips, turnips, etc.
Olive oil
2 teaspoons of salt (to taste)
1 tsp finely ground black pepper
1 tblsp of Worchestershire Sauce
2 tblsps of A-1 sauce
Dash of hot sauce, optional

Add celery root, and leaves, minced garlic, carrots, chopped onion to a large stock pot filled with cold water. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely chopped smoked salted meat in olive oil and a bit of butter in frying pan first, then add root vegetables, and finally the mushrooms. Add salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Serve steaming hot.