Prep 20 mins
Cook 45 mins
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.
- 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.
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).
Quick and easy...just what I was looking for. I cut all of the vegetables (no leeks since I didn't have any on hand) into very small pieces and used some of the stock to cook the vegetables as noted in other reviews. I ended up adding more stock, maybe because I cut the recipe down so much? Delicious!
flawless. i loved this soup and so did everyone else who tried it. it is so good if you sprinkle a little parmesean on top too. thanks!