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To me, there are few things more delicious on a cold winter's night than a clear soup made from dried mushrooms. This is the last of the three soups I serve on Christmas Eve, and while it's not as easy to make as the almond soup, it's not all that difficult either.
1/2 oz. dried mushrooms
1/2 an onion
1 leek
2 stalks celery
2 carrots
1 parsnip
7 cups water
2 T butter
splash of white wine
1/4 cup chopped parsley
1 vegetable bouillon cube
salt and pepper to taste
Chop all the vegetables (except mushrooms) and sauté them in a large pot with the butter for a few minutes until the leeks and onions just start to turn soft. Add mushrooms and water and bring to a boil the simmer, covered for an hour. Add a splash of wine, the bouillon, and the parsley, and simmer for 10 more minutes. Add salt and pepper to taste. If you wish, you can add flat egg noodles or else leave the soup as it is. Serve hot with the yeast fingers.