Grandmother Maria Ciarrocchi's Mushroom Soup

By á-174942

Ingredients

• 1 1/2 cups water
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup butter
• 1 teaspoon chopped fresh parsley
• 3/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 2 cups chopped fresh white mushrooms
• 3 1/2 cups milk divided
• 1/4 cup all-purpose flour

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring water, carrot, celery, butter, parsley, salt and pepper to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes.

Add mushrooms; simmer 7 minutes longer. Add 2 1/2 cups of the milk; bring just to a boil. Whisk together remaining 1 cup milk and the flour until smooth. Stir into soup. Cook and stir until thickened, 3 to 5 minutes.

This recipe yields 4 servings (about 4 3/4 cups).