Vegetable Mushroom Soup

• 4 potatoes, peeled and diced
• 3 carrots, peeled and diced
• 1/2 cup chopped parsley
• 3 stalks celery, diced
• 8 cups water
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper, to taste
• 4 -5 8 -10 fresh chanterelle mushrooms or 8 -10 shiitake mushrooms
• 1 tablespoon butter
• 1 medium onion, diced
• 3 tablespoons flour

1. Place potatoes, carrots, parsley and celery in a soup pot.
2. Cover with about 8 cups water.
3. Add salt, pepper and mushrooms.
4. Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
5. When soup is almost done, melt butter in a small frying pan.
6. Add onions and saute until transparent.
7. Add flour and stir until flour is brown, 5 minutes.
8. Stir into soup and serve.

potatoes, carrots, parsley, stalks celery, water, salt, fresh ground pepper, chanterelle mushrooms, butter, onion, flour

Taken from www.food.com/recipe/vegetable-mushroom-soup-106290 (may not work)