Recipe by KateL
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.
Top Review by Gingersnap in Midwest
This is a delicious and flavorful soup and perfect for vegetarians and vegans (leave out the butter and use Earth Balance or olive oil). That being said, I'm not sure what I did wrong, but I found it impossible to cook 2 lbs of mushrooms in 2 TBSP of butter after sauteeing the other vegetables. The mushrooms soaked up everything and there was no way they were going to get soft. So, I added a little vegetable broth and cooked them in that until they were soft (about 20 minutes or so). I used all vegetable broth and pureed some of the soup and left the rest chunky as the author suggested. I served mine with little toasts over it and some melted guyere cheese (like French onion soup).
- 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 See How It's Made
- Melt butter over medium-high heat in a large soup pot.
- Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
- Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
- Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
- 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.).
- Adjust seasonings, and serve in bowls with a sprinkle of parsley.