- 3 large leeks
- 6 celery stalks
- 6 small onions
- 26 1/2 ounces [750 g] fresh, cleaned mushrooms
- 3 tablespoons [45 ml] butter
- 18 tasses [4.5 L] hot chicken broth
- 3 tablespoons [45 ml] minced fresh parsley
- 3 tablespoons [45 ml] chervil
- Salt and pepper
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- Mince vegetables very, very finely.
- Melt butter in a casserole.
- Add leeks, celery and onions.
- Cook, but do not brown.
- Add broth, parsley, chervil and mushrooms.
- Season with salt and pepper.
- Cook for a few minutes.
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