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Mushroom Soup


It doesn’t get any better whit this delicious mushroom and vegetable soup. And I promise you’ll lick your fingers. For several days. At least I did.


  • 1 large onion
  • 1 carrot
  • 2 potatoes
  • 2 tbs chopped leak
  • 2 tbs chopped parsley
  • 1 clove garlic
  • 1 pound fresh forest mushrooms
  • 4 cups vegetable stock
  • 1 tbs vinegar
  • 3 tbs olive oil
  • Salt and pepper


Dice the garlic, onion, leak and parsley very finely. Set aside. Dice the mushrooms and set aside. Peel and dice one potato and the carrot into cubes. Peel the other potato and boil it for 10 minutes. let it cool down. Meanwhile  heat a large saucepan or stock pot over medium. Add olive oil then the onion, garlic, leak, potatoes and the carrot. Sprinkle with a bit of salt. Cook for 3 minutes. Add mushrooms, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper. Cook for another 10 minutes until mushrooms are soft. Add vegetable stock and cook for 10 minutes. Put the boiled potato in a blender with 1/2 cup of cold water. blend till smooth and add to the soup. cook for another 5 minutes. Add the vinegar and serve immediately.


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