Bouillon de Champignons (Mushroom Broth) (France)

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Bouillon de Champignons (Mushroom Broth) (France)

 

 

3 carrots

2 sticks celery

3 leeks

2 oz (55 g) vegan margarine -OR- oil

4 English pints (2 1/2 qts) (2 1/4 litres) water

2 lb (900 g) mushrooms

2 sprigs thyme

bay leaf

2 sprigs parsley

salt and black pepper

 

 

Slice the carrots, leeks, and celery sticks. Put them in a saucepan

with the melted margarine and fry gently, without letting them brown,

for 10 minutes. Add the 4 pints of water. Cut the mushrooms, stalks

included, into narrow strips lengthwise, and add them with the

parsley, thyme, and the half bay leaf, to the soup. Bring to the boil,

then simmer for 1 hour with the lid on the saucepan. Remove the

mushrooms, strain the soup, return the mushrooms to the soup, and

serve.

 

 

6 to 10 servings.