Lots Of Mushroom Soup

Photo: flickr user Laurel Fan

Yield:

6.0 servings

Added:

December 9, 2009

Creator:

Anonymous

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Ingredients

7 cups vegetable or beef stock

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried basil

1/2 teaspoon crushed dried rosemary

1/4 teaspoon dried thyme

6 cups chopped assorted mushroom, shiitake, button, portob

2 stalk celery, chopped

1 medium onion, chopped

2 potato, chopped

1 tablespoon Dijon mustard

1 cup cream

1/4 cup chopped fresh parsley

Preparation

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.

2

Remove the bay leaf.

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.

4

Garnish with the parsley and serve hot.

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