Mushroom Soup

Name: Mushroom Soup
Total time: 2700 s
Yield: 6 to 8 bowls
Cuisine: British
Ingredients: 1 lb Mushroom chopped; 2 Stalks Celery diced small; 2 Shallots finely chopped; 1 Large Onion diced small; 3 boxes Chicken Stock; 1 tbsp freshly chopped Parsley; Pinch Thyme; 1 tsp Basil; 5 tbsp flour; 2 Bay Leaves; to taste Salt and Pepper

Chad Manastyrski @Echino

This has been a favourite of mine for a long time. It contains no dairy as I don't like creamy soups or dairy. Takes about an hour and a half to create. Most of the time to create is chopping the ingredients.

Pictures are a double batch.

Chad Manastyrski @Echino

Pictures are a double batch.

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Ingredients

45 minutes

6 to 8 bowls

1 lbMushroom chopped
2 StalksCelery diced small
2Shallots finely chopped
1Large Onion diced small
3 boxesChicken Stock
1 tbspfreshly chopped Parsley
PinchThyme
1 tspBasil
5 tbspflour
2Bay Leaves
to tasteSalt and Pepper

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Steps

45 minutes

1

Cook chopped onions, celery, and shallots with butter until soft in pot.
2

Add chopped mushrooms until cooked.
3

Added chopped parsley, basil, thyme to the cooked mixture.
4

Sprinkle the flour one tablespoon at a time over the mixture. Stir in between the other flour tablespoons until flour has mixed into the cooked mushrooms etc.
5

Once all flour has been added, add the chicken stock and bay leaves.
6

Bring to a boil and then reduce to low and continue to cook for 30 minutes.