Monastery Mushroom Soup

print recipe
email recipe
save recipe
add photo
add review
#86044

serves/makes:

ready in:
1-2 hrs

1 review

ingredients

2 celery stalks, thin slices (include leaves)
2 carrots, thin slices
8 ounces fresh mushrooms, thin slices
1 large onion, minced
8 tablespoons oil
5 cups water (add more if needed)
1 bay leaf
1 bouillon cube
1 teaspoon dried thyme
salt and pepper, to taste

directions

Pour the oil into a soup pot and add minced onion. Saute the onion for 1 or 2 minutes, stirring continuously. Add the celery and carrots and continue to stir for another 2 minutes.

Pour the water into the pot [the pot with onions in it]. Add the mushrooms, bay leaf, bouillon cube, thyme, salt, and pepper.

Bring the soup to a boil and then let it cook over low heat, covered, for about 40 minutes. Remove the bay leaf and serve the soup hot.