4

6 comments

[–] jobes [OP] 1 points (+1|-0)

All in a single stock pot:

  • Add a little bit of oil of your choice and fry the onions for 6-7 minutes
  • Add all of the mushrooms, mix well, add about 1/3 cup of liquid (water or a vegetable broth) and cook together for 5 minutes
  • Stir in carrots and celery and cook for a few minutes
  • Stir in potatoes
  • I didn't have any fresh tomatoes, so I added a small can of diced tomatoes
  • Apply salt, pepper, garlic powder (I was out of fresh garlic sadface ), a touch of basil. Add a bay leaf or 2.
  • I added 3 cups of a mushroom broth and then about 4 cups of water
  • Bring to a roaring boil (uncovered), then cover and reduce to low and simmer 20 minutes

It is quite mushroomy and delicious

[–] GreenTreeFrog 1 points (+1|-0)

Did you leave it as bits an pieces or blend it?

[–] jobes [OP] 0 points (+0|-0)

Bits and pieces. The mushrooms and veggies still had a pretty good consistency and were not mushy. I've seen recipes that call for blending, but I think I'd have to cook them a lot longer? I've never tried doing soup like that.

[–] GreenTreeFrog 1 points (+1|-0)

Yes you would have to cook them for longer, til they are completely tender but not needed to be mushy. Hand blenders are good for smooth soups.