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2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux
Place carrots and potatoes in approximately 4 quarts of water. When partially
cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a
roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in
frying pan and slowly mix into soup broth. Add more water if too thick. For a
richer soup, use chicken or beef broth.



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