Overnight Vegetable Soup - cooking recipe

Ingredients

1 lb butternut squash, no peeling necessary, diced small
1 large carrot, diced small
1 large turnip, diced small
1 large parsnip, diced small
1 large yukon gold potatoes or 1 large other not-too-starchy potato, diced small
2 large leeks, sliced
1 (5 ounce) package peeled vacuum-packed roasted chestnuts, crumbled or (5 ounce) package a dozen large pitted dates, sliced
4 celery ribs, peeled, sliced thin
1 head garlic, peeled, cloves left whole
1/3 cup olive oil
2 teaspoons turmeric
2 good pinches saffron
1 large sprigs rosemary
1 large sprigs tarragon
4 -5 bay leaves or 1 teaspoon ground basil
salt (add pepper just before serving, or the broth will turn acrid)
1 lb shiitake mushroom, sliced thin (caps only, no stems)

Preparation

Place all ingredients in a large crockpot, and cover with water to full capacity. Set on low, and plug just before shabbos.
Adjust seasonings and add pepper to taste.