- 3 large leeks
- 6 celery stalks
- 6 small onions
- 26 1/2 ounces [750 g] cleaned fresh mushrooms
- 3 tablespoons [45 g] butter
- 18 tasses [4.5 L] hot chicken broth
- 3 tablespoons [45 mL] freshly minced parsley
- 3 tablespoons [45 mL] chervil
- Salt and pepper
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- Really finely mince all vegetables separately.
- Melt butter into a casserole.
- Melt together minced leeks, celery and onions into melted butter until soft yet not colored.
- Stir in hot chicken broth, freshly minced parsley, chervil and mushrooms.
- Salt and pepper to taste.
- Cook for a few minutes more, until really hot.
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