Ingredients
-
4
-
3
-
1/2
-
3
-
8
-
1
-
1/4
-
4 - 5
-
1
-
1
-
3
-
-
-
-
Directions
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.,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.,Very good soup with hardly any work. I made this to use up 1/2 package of shiitake mushrooms and some vegetables. 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!
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Steps
|
1
Done
|
Place Potatoes, Carrots, Parsley and Celery in a Soup Pot. |
|
2
Done
|
Cover With About 8 Cups Water. |
|
3
Done
|
Add Salt, Pepper and Mushrooms. |
|
4
Done
|
Bring to a Boil, Then Reduce Heat and Simmer, Half Covered, For 1 Hour. |
|
5
Done
|
When Soup Is Almost Done, Melt Butter in a Small Frying Pan. |
|
6
Done
|
Add Onions and Saut Until Transparent. |
|
7
Done
|
Add Flour and Stir Until Flour Is Brown, 5 Minutes. |
|
8
Done
|
Stir Into Soup and Serve. |
