This soup will absolutely take the chill off of any cold evening, and is an actually fantastic tasting, and easy to make, mushroom soup recipe.Ingredients you will
require:2 Quarts chicken stock or mushroom stock-Directions on how to make mushroom stock listed below. 2 cups of fresh mushrooms slice2-3 big carrots- little dice2-3 stalks celery-little dice1 med-large onion-little dice1 fresh thyme sprig1-2 bay leaves – depending upon size two if they are really small, or one large one1 tablespoon minced garlic salt & pepper to Wipe mushrooms with a clean towel to eliminate all dirt and & then slice
the mushrooms. You will require to peel and slice on a bias or use a small dice 1/4 “x 1/4″for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you choose not to puree your soup. You will then include all active ingredients to 2 quarts of chicken stock and cook on medium heat up until done/tender. ** If you wish to make a mushroom stock, utilize a 1 gallon of water and cook 6 cups of mushrooms with 1 Tablespoon.
of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook till minimized by half.Then you will include the chopped vegetables/ingredients after you have made the stock. And you will prepare them on medium heat till
they are done/tender which will be approx. 30 minutes.Remove the thyme and bay leaf prior to you puree or serve your soup, it was included simply for the taste component it adds throughout cooking- it will not taste well.
Then change flavorings salt and pepper to taste. I personally like to puree the soup and go through a strainer; however it taste well both ways.http:// chefshelleypogue.com/Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.Article Source: http://EzineArticles.com/?expert=Shelley_R._Pogue Cabbage Soup Diet