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Polish Mushroom Soup
Recipe Ingredients
- 2 tablespoons butter
- 1 cup peeled and sliced carrots
- 1 cup sliced onions
- 1 cup sliced leeks
- 1/2 cup sliced celery
- 1 teaspoon fresh thyme leaves
- 2 pounds sliced wild mushrooms
- 6 cups chicken or vegetable stock
- salt and pepper to taste
- 1/2 cup chopped spring onions
Recipe Instructions
- Melt the butter in a stock pot over medium heat. Add
carrots, onions, leeks, and celery. Cook and stir until tender, but
not browned, about 10 minutes. Stir in thyme and mushrooms, and
continue cooking until mushrooms are soft, about 10 minutes.
- Pour chicken (or vegetable) stock into the pot, and season
with salt and pepper. Cover, and simmer over low heat for about 30
minutes. Serve with green onions sprinkled on the top.
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