Vegetable Mushroom Soup Recipe

Name: Vegetable Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 8 -10 fresh chanterelle mushrooms or 8 -10 shiitake mushrooms; 1 tablespoon butter; 1 medium onion, diced; 3 tablespoons flour

Servings: persons

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 8 -10 fresh chanterelle mushrooms or 8 -10 shiitake mushrooms
1 tablespoon butter
1 medium onion, diced
3 tablespoons flour

1
Place potatoes, carrots, parsley and celery in a soup pot.
2
Cover with about 8 cups water.
3
Add salt, pepper and mushrooms.
4
Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
5
When soup is almost done, melt butter in a small frying pan.
6
Add onions and saute until transparent.
7
Add flour and stir until flour is brown, 5 minutes.
8
Stir into soup and serve.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 potatoes, peeled and diced, 3 carrots, peeled and diced, 1/2 cup chopped parsley, 3 stalks celery, diced, and more.

Yes, Vegetable Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Mushroom Soup

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