ULTIMATE MUSHROOM SOUP
- 2 tbsp olive oil
- 1/2 large onion, chopped
- 2 lbs white button mushrooms
- 1/2 tbsp finely chopped fresh rosemary leaves
- 3 medium potatoes
- 3 meduim carrots
- 1 cup wheat berries
- 5 bay leaves
- 3 quarts vegetable stock or water with 2 tbsp of Vegeta Seasoning. (see notes)
- 3 tbsp all purpose flour
In a large 5-quart pot, saute the onion in olive oil on low heat for about 5-7 minutes. Meanwhile, slice the mushrooms.
Add mushrooms to the onion and increase heat to high. Cook the mushroom for about 10 minutes, until all the liquid evaporates. Meanwhile, you can peel and cube potatoes and carrots.
Add the rest of the ingredients (excluding flour) to the mushrooms and bring the soup to a boil. The pot should be almost full at this point.
Once the soup starts boiling, reduce the heat to medium and cook for about 1 hour. (About 1/3 of the liquid will evaporate).
Mix the flour with 1/2 a cup of cold water and add it to the soup. Cook for another 10 minutes. Let the soup cool down slightly before serving.
Detailed recipe and image credit