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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms. Ingredients:
4 potatoes, peeled and diced |
3 carrots, peeled and diced |
1/2 cup chopped parsley |
3 stalks celery, diced |
8 cups water |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper, to taste |
4 -5 dried mushrooms or 8 -10 fresh chanterelle 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.
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