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Mushroom Vegetable Soup
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Leona Cabaj


  • 4 large carrots, peeled and chopped
  • 4 large celery, chopped
  • 4 potatoes, diced
  • 1/4 cup (60 ml) chopped parsley, minced
  • 1 large onion, chopped
  • salt and pepper, to taste
  • 1-1/2 lbs (.7 kg). mushrooms, washed and chopped
  • Chop all vegetables and put into a soup pot.
  • Cover with water just to cover the vegetables.
  • Bring to a boil and simmer until vegetables are cooked.
  • Put through blender and serve with garlic bread.

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