Mushroom Soup

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Add the onion, celery, and garlic and cook for about 34 minutes, or until softened.

3. 3

   Stir in the mushrooms and cook for 5-6 minutes more.

4. 4

   Add the stock and potatoes and bring to a boil.

5. 5

   Reduce the heat and simmer gently for 30 minutes.

6. 6

   In batches, process in a blender or food processor with the lid ajar until coarsely pureed.

7. 7

   Sprinkle in the parsley and season with salt and pepper.

8. 8

   Serve hot.

9. 9

   Variation:

10. 10

    As an extra flavor, add a spoonful of prepared horseradish to each bowl of soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.