Instructions

1. 1 Peel and julienne carrots.
2. 2 Cut the celery ribs in half lengthwise, and cut them on a bias.
3. 3 Remove the dark green part of the leeks and discard.
4. 4 Split the white part lengthwise and julienne.
5. 5 Rinse well and pat dry.
6. 6 Clean and slice the mushrooms.
7. 7 Heat the blended oil and lightly sauté the carrots, celery, leeks, mushrooms, chopped shallots and chopped garlic.
8. 8 Add water, thyme, bay leaf, Mushroom Base, and Liquid Vegetable Consommé Prep and mix well.
9. 9 Simmer for 10-15 minutes.
10. 10 Adjust seasoning with salt and pepper.
11. 11 Remove bay leaf before serving.