Vegetable Mushroom Soup

chia's Note:

from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 4 potatoes , peeled and diced
• 3 carrots , peeled and diced
• ½ cup chopped parsley
• 3 stalks celery , diced
• 8 cups water
• 1 teaspoon salt
• ¼ teaspoon fresh ground pepper , to taste
• 4 -5 dried mushrooms or 8 -10 freshchanterelle mushrooms or 8 -10 shiitake mushrooms
• 1 tablespoon butter
• 1 medium onion , diced
• 3 tablespoons flour

Directions:

1. Place potatoes, carrots, parsley and celery in a soup pot.
2. Cover with about 8 cups water.
3. Add salt, pepper and mushrooms.
4. Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
5. When soup is almost done, melt butter in a small frying pan.
6. Add onions and sauté until transparent.
7. Add flour and stir until flour is brown, 5 minutes.
8. Stir into soup and serve.

Reviews

[Annacia]

I made 2 servings using 2 large dried mushrooms (which I soaked in very hot water for 1 hr and then sliced before adding to soup) and veggie stock and the mushroom soaking water in place of the water. I added the onion with the other veggies and saved the butter and flour calories. Very light and with a good flavor. This soup and a toasted fat free cheese sandwich just hit the spot tonight.

[ellie_]

Very good soup with hardly any work. I made this to use up 1/2 package of shiitake mushrooms and some vegetables. I used cilantro in place of the parsley and shallots in place of the onions. This was great for a no meat, low cal meal. Thanks for sharing!

[Bergy]

Healthy, tasty veggie soup. I used dried shitaki mushrooms and 4 frozen cubes of fresh parsley. I did add 1 tbsp of worchestershire sauce and did not thicken it with flour. Thanks Chia loved it.