Nourishing and easy to make – only a handful of ingredients.
Prep time: 15 minutes
Total time: 40 minutes
Yield: Serves 4-6; about 2 qts.
1 tsp. olive oil
1 medium onion, finely chopped
1 3/4 – 2 lb. mushrooms, brushed clean and sliced
about 1 1/2 tsp. salt, divided
1/2 tsp. black pepper
3 c. vegetable or beef broth (for nightshade allergies, make sure paprika is not an ingredient here)
1 c. water
1 tsp. fresh Italian parsley
1 T chives or scallions, finely sliced
- Clean and slice mushrooms, tops of stems removed.
- Heat olive oil in stock pot over medium heat until hot. Add onions and mushrooms and saute on medium-low heat for 20 minutes, stirring occasionally. The mushrooms will release their own liquid, which is why you need hardly any oil to cook them.
- Add salt and pepper, beef stock and water and bring to a boil. Reduce heat and simmer for 5 minutes. Add remaining salt to taste.
- Garnish with fresh Italian parsley and chives. Makes about 2 quarts.