Wild Mushroom Soup
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.
Servings 12 servings
- 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.
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 849IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg