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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Entered for safe-keeping, from Sean Donnellan's Something Tastes Funny , recipe by Naidre Miller. This book is geared to new cooks and non-cooks. Ingredients:
2 tablespoons unsalted butter |
1 cup sliced carrot (peeled) |
1 cup sliced onion |
1 cup sliced leek |
1/2 cup sliced celery |
2 lbs white mushrooms, sliced |
1 teaspoon fresh thyme leave |
6 cups chicken stock or 6 cups vegetable stock |
salt, to taste |
pepper, to taste |
4 teaspoons minced fresh parsley |
Directions:
1. Melt butter over medium-high heat in a large soup pot.
2. Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
3. Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
4. Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
5. Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
6. Adjust seasonings, and serve in bowls with a sprinkle of parsley.
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