Ingredients:
- 2 lbs. fresh mushrooms
- 3 c. potatoes, diced
- 1 1/2 c. carrots, sliced
- 1 clove garlic (optional)
- 1 tbsp. onion, minced
- 1 tbsp. parsley, chopped
- Salt and pepper to taste
- 1/4 c. oil for roux
- 4 to 5 tbsp. flour for roux
Instructions:
Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth.
