I’m on a bit of a soup kick, though I’m this way every fall. When the temperatures cool outside and I close the windows, I pull out my favorite soup cookbooks like Twelve Months of Monastery Soups and drool, ahem, read the recipes for the ONE to try.
Last week I was on an onion soup kick. This soup is a variation of my favorite mushroom soup which is flavored by thyme. This time I added some ginger and lemon for extra flavor. The fresh celery from our vegetable garden added a nice bite, too.
Ginger, Mushroom, Carrot Soup
1/4 tsp Ginger, chopped
1 Onion, chopped
2 stalks Celery, chopped
1 – 2 Carrots, chopped into slivers
6 Mushrooms, sliced thickly
1 cup of Spinach, prepped
4 tsp Lemon Juice
1 tsp Thyme
2 quarts Chicken Stock
3 T butter
Saute carrots, onions, and celery in butter in a wide, heavy-bottomed pot. After a few minutes, add mushrooms and ginger, cooking until just softened.
Add chicken stock, lemon juice, thyme, and spinach and bring to a boil on medium heat.
Simmer for 30 minutes.
Don’t forget to save the carrot peelings, celery trimmings, onion peelings, and mushroom stems for chicken stock. I keep mine in a gallon bag in the freezer.
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