mushroom & cabbage soup

So I took the remainder of the mushroom/cabbage filling from the attempt at making pierogis and turned it into soup this evening; just added enough water to cover (about 6-7 cups) and two beef buillon cubes, and some extra fresh ground pepper. By no means an exciting gourmet soup, but definitely tasty, especially with some steamed broccoli florets (I put the stem into the soup to cook out all the nutrients, then fished it out and threw it away) and some fresh rolls from the market popped into the oven to brown.