This light, wild mushroom soup is perfect for a chilly fall. It is a great way to stay filled and cozy at the same time.
In the fall we always go mushroom picking, I have done this from a very young age. I remember bringing abundance of mushrooms and grandma preparing them for soup. Soup never tasted as good as when it had the mushrooms we picked.
Wild mushrooms are sold in many organic stores and recently I have seen some at Costco.
PS: If you decide to go mushroom hunting, be sure to have good identification skills as some can be deadly.
Other Mushroom Recipes to Try:
Share Some Love ❤️
- 1 large Carrot
- 1 medium Onion
- 1 lb Wild Mushrooms
- 4 qt Water
- 3 Potatoes cleaned and diced
- 4 Bay Leaves
- 1 tbsp Better Than Bullion
- Salt & Pepper
- Clean and cut mushrooms into two inch pieces. Boil mushrooms in salted water for 15 minutes. Rinse them and set aside.
- Sautée onions with 2 tablespoons of cooking oil. Sautée until they’re soft (7-10 minutes). Add mushrooms and carrots; cook until carrots are soften.
- Add water to the cooking ingredients, add potatoes and bay leaves.
- Season with “Better Than Bouillon”, salt and pepper. Cook until potatoes are cooked, and it is ready to be served.