Vegetable Mushroom Soup

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.

Ingredients Nutrition


  1. Place potatoes, carrots, parsley and celery in a soup pot.
  2. Cover with about 8 cups water.
  3. Add salt, pepper and mushrooms.
  4. Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
  5. When soup is almost done, melt butter in a small frying pan.
  6. Add onions and sauté until transparent.
  7. Add flour and stir until flour is brown, 5 minutes.
  8. Stir into soup and serve.
Most Helpful

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.

Annacia February 17, 2007

Very good soup with hardly any work. I made this to use up 1/2 package of shiitake mushrooms and some vegetables. I 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!

ellie_ December 23, 2004

Healthy, tasty veggie soup. I used dried shitaki mushrooms and 4 frozen cubes of fresh parsley. I did add 1 tbsp of worchestershire sauce and did not thicken it with flour. Thanks Chia loved it.

Bergy December 22, 2004