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Nutrition Facts
Serving Size 1 (541g) Recipe makes 6 servings
Calories 172
Calories from Fat 20		(11%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 456mg		19%
Potassium 844mg		24%
Total Carbohydrate 35.3g		11%
	Dietary Fiber 5.1g	20%
	Sugars 4.2g
Protein 4.3g		8%
detailed view... how is this calculated?

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Vegetable Mushroom Soup

Recipe #106290 | 2 hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: chia
Dec 16, 2004

from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.

SERVES 6 -8 (change servings and units)

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

Directions

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 sauté until transparent.
7
Add flour and stir until flour is brown, 5 minutes.
8
Stir into soup and serve.

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Featured Reviews for This Recipe

From: Annacia

On Feb 17, 2007

I made 2 servings using 2 large dried mushrooms (which I soaked in very hot water for 1 hr and then sliced before adding to soup) and veggie stock and the mushroom soaking water in place of the water. I added the onion with the other veggies and saved the butter and flour calories. Very light and with a good flavor. This soup and a toasted fat free cheese sandwich just hit the spot tonight.

0 people found this review helpful

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From: ellie_

On Dec 23, 2004

Very good soup with hardly any work. I made this to use up 1/2 package of shiitake mushrooms and some vegetables. I used cilantro in place of the parsley and shallots in place of the onions. This was great for a no meat, low cal meal. Thanks for sharing!

1 person found this review helpful

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From: Bergy

On Dec 22, 2004

Healthy, tasty veggie soup. I used dried shitaki mushrooms and 4 frozen cubes of fresh parsley. I did add 1 tbsp of worchestershire sauce and did not thicken it with flour. Thanks Chia loved it.

1 person found this review helpful

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