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Yield: 6 servings
[edit] Ingredients
7 |
cups vegetable or beef stock |
½ |
teaspoon salt |
½ |
teaspoon black pepper |
½ |
|
½ |
|
¼ |
|
6 |
cups chopped assorted mushroom, shiitake, button, portobello |
2 |
stalk celery, chopped |
1 |
medium onion, chopped |
2 |
potato, chopped |
1 |
|
1 |
tablespoon Dijon mustard |
1 |
cup cream |
¼ |
cup chopped fresh parsley |
[edit] Preparation
Step 1 |
In a large soup pot, bring the stock, salt, pepper, basil, rosemary and thyme to a boil. Add the mushrooms, celery, onion, potatoes and bay leaf. Reduce heat, cover and simmer 20 minutes. |
Step 2 |
Remove the bay leaf. |
Step 3 |
Using a hand blender, puree the soup to a creamy consistency. Stir in the mustard and cream; simmer another 2 minutes or until heated through. |
Step 4 |
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