Monastery Mushroom Soup

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#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.

added by

carie

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

kerrenhapuch REVIEW:
April 25, 2015

I tried this recipe and love it! A small spoon of sour cream topped with chives in each bowl is a nice garnish.

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