Mexican Lime Soup

Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking. 2. Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften. 3. Add remaining stock, corn, and potatoes. Cover and cook over medium heat for 10 minutes, until corn is tender. 4. Remove from heat and let sit covered for 5 minutes. 5. Add cilantro, lime juice, and zest immediately before serving. 6. Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls. 7. Pour hot soup directly over vegetables and tortillas strips; serve immediately.