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Mushroom Soup

BarbaraMendezNutrition's picture
Ingredients
  Olive oil 2 Tablespoon
  Carrots 1 Cup (16 tbs), peeled, sliced
  Mushrooms 2 Pound, chopped (maitake and shitake)
  Onions 1 Cup (16 tbs)
  Leeks 1 Cup (16 tbs)
  Celery 1⁄2 Cup (8 tbs), sliced
  Fresh thyme leaves 1 Teaspoon
  Kosher salt 1 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon, fresh ground
  Chicken stock/Vegetable stock 6 Cup (96 tbs)
  Chives 4 Teaspoon, minced
Directions

MAKING
1. In a large soup pot, heat olive oil over medium heat. Add the carrots, onions, leeks, and celery and cook until tender.
2. Stir in thyme and mushrooms and cook.
3. Add vegetables stalk or chicken stalk and season with salt and pepper. Cover the lid and let it simmer.
4. When the mushrooms are cooked through, cool it and puree it in a blender.

SERVING
5. Garnish it with chives and add some olive oil. Serve it hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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