Preparation info

  • 2 to 3 quarts

    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • ¾ cup peeled and chopped carrots</

Method

  1. Melt the butter in a 4-quart soup pot. Add the carrots, onions, celery, and mushrooms and cook, covered, over low heat, stirring occasionally, until the vegetables are tender and lightly colored, 25 to 30 minutes.
  2. Add the remaining ingredients, using enough water to cover the solids, and bring slowly to a boil. Reduce the heat and simmer, partially covered, for