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Vegetable Mushroom Soup
By chia on December 16, 2004
Photo by Bergy
3 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 50 mins
- Servings: 6-8
Photo by Bergy
About This Recipe
"from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms."
Ingredients
- 4 potatoes, peeled and diced
- 3 carrots, peeled and diced
- 1/2 cup chopped parsley
- 3 stalks celery, diced
- 8 cups water
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper, to taste
- 4 -5 dried mushrooms or 8 -10 fresh chanterelle mushrooms or 8 -10 shiitake mushrooms
- 1 tablespoon butter
- 1 medium onion, diced
- 3 tablespoons flour
Directions
- Place potatoes, carrots, parsley and celery in a soup pot.
- Cover with about 8 cups water.
- Add salt, pepper and mushrooms.
- Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
- When soup is almost done, melt butter in a small frying pan.
- Add onions and sauté until transparent.
- Add flour and stir until flour is brown, 5 minutes.
- Stir into soup and serve.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (406 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 172.6
- Calories from Fat 20
- 11%
- Amount Per Serving
- %
- Total Fat 2.2g
- 3%
- Saturated Fat 1.3g
- 6%
- Cholesterol 5.0mg
- 1%
- Sugars 4.2 g
- Sodium 456.8mg
- 19%
- Total Carbohydrate 35.3g
- 11%
- Dietary Fiber 5.1g
- 20%
- Sugars 4.2 g
- 16%
- Protein 4.2g
- 8%
Reviews
-
"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."
By Annacia on February 17, 2007 | 374702
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"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!"
By ellie_ on December 23, 2004 | 141704
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"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."
By Bergy on December 22, 2004 | 141465
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