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.

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Ingredients

Nutrition

Directions

  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

4 5

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.

4 5

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!

5 5

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.