1 onion finely chopped
8 cups chicken broth
2 Tsp fresh basil chopped
1 Tsp fresh cilantro chopped
2 cups of mushrooms, sliced
1 bay leaf
1 tsp olive oil
2 carrots, sliced
Place the chicken broth in a large pan. Add the bay leaf and
bring to a boil.
Melt the butter in a saucepan over medium heat. Add the mushrooms,
and season with salt and pepper (exclude the salt if the broth has salt).
Stir and cook the mushrooms until brown. Add to the broth mix.
Heat the oil in a saucepan, add the onions and carrots until soft.
Add the basil and cilantro, stir until well mixed. Add all to the
This recipe is a soup that can be served with a beef or lamb dish, it can be
served over beef or lamb. For lunch this soup can be served alone or with
a sandwich to round out the meal.
Mushrooms come in many varieties. Use your favorite mushroom with this dish or
use a combination of mushrooms for an even more robustly flavorful soup. The
nutritional value in mushrooms is what makes them special. Mushrooms provide
several nutrients including riboflavin, niacin and selenium. They do not contain
cholesterol, fat, or sodium. Mushrooms provide nutrients typical of meat and some
Mushrooms can be fried, baked, grilled, boiled, served alone, served stuffed with
meat or fish, as a soup here, as a topping over meat—especially steak. The list goes
on and on. Mushrooms are both delicious and a diverse food, surely to delight the most