Lots Of Mushroom Soup
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:08pm

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 bay leaf
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.