Description
A delicious broth-based soup that can be modified to your taste! It’s close to a Mushroom Soup that I had at a great deli in Florida–I’ve been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.
Ingredients
- 2 tablespoons butter
- 1 cup peeled and sliced carrots
- 1 cup sliced onions
- 1 cup sliced leeks (Optional)
- ½ cup sliced celery
- 1 teaspoon fresh thyme leaves
- 2 pounds sliced fresh brown or white mushrooms
- 6 cups chicken stock
- salt and pepper to taste
- ½ cup chopped green onion
Instructions
- Melt butter in a stock pot over medium heat. Add carrots
- onions
- leeks
- and celery. Cook and stir until vegetables are tender but not browned
- about 10 minutes.
- Stir in mushrooms and thyme; cook until mushrooms are soft
- about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.
- Ladle into bowls; serve with green onions sprinkled on top.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8