Shredded Carrot and Orange Soup

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This is a very best of my soups I eat all the time.

It's not hard to make either.

Petro

 

Shredded Carrot and Orange Soup

 

6 to 8 cups vegetable broth

1/2 cup butter or margarine

2 to 3 small sweet onions, grated

16 ozs. sliced or quartered mushrooms

3 garlic cloves, minced

1 large baking potato, peeled and grated

7 to 8 carrots, grated

4 to 5 ribs celery, chopped or diced

1 large orange, zested and halved

several springs fresh thyme, leaves removed

salt and pepper

 

Pour broth into a medium saucepan over low heat. Melt butter in a large, heavy

duty saucepan over medium heat. Add mushrooms, onion and garlic and saute until

mushrooms are tender, about 7 to 10 minutes. Salt to taste, about 1/4 tsp.

Add potato, carrot and celery. Stir well to incorporate mushroom mixture.

Stirring constantly, cook for 5 minutes or until vegetables are heated through.

Add enough broth to cover vegetables. Cover and simmer for 10 minutes, stirring

occasionally. Return pan with broth to low heat.

Add the zest of 1 large orange and leaves from thyme, about 1 tbsp each. Squeeze

in juice from orange. Add more broth until soup reaches desired thickness. Let

soup simmer for about 3 minutes. Add pepper to taste, 1/8 to 1/4 tsp.

Remove from heat and let soup sit covered for 5 minutes. Skim off any film that

floats to the top. Serve warm with crusty bread and sliced cheese