Vegetable Mushroom Soup

“from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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