Grandmother Maria Ciarrocchi's Mushroom Soup

INGREDIENTS

• 1-1/2 cups water
  
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
  
• 1/4 cup butter
  
• 1 teaspoon chopped fresh parsley
  
• 3/4 teaspoon salt
  
• 1/8 teaspoon ground black pepper
  
• 2 cups chopped Modern fresh white mushrooms
  
• 3 1/2 cups milk, divided
  
• 1/4 cup all-purpose flour

INSTRUCTIONS

This easy soup recipe has been handed down from generation to generation in the Ciarrocchi family. Once you taste it, you’ll know why.

In a large saucepan, bring water, carrot, celery, butter, parsley, salt and pepper to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes. Add mushrooms; simmer 7 minutes longer. Add 2 1/2 cups of the milk; bring just to a boil. Whisk together remaining 1 cup milk and the flour until smooth. Stir into soup. Cook and stir until thickened, 3 to 5 minutes.

Yield: 4 servings (about 4 3/4 cups)