1 small onion, thinly sliced
1 cup shredded carrots
3 cups sliced mushrooms. I like to use a mixture of button and shitake.
8 cups low sodium vegetable broth
½ cup fat free milk
1 TB ground black pepper
1 tsp kosher salt.
1 tsp fresh rosemary
In large pot, sauté onions in olive oil until softened. Add carrots and mushrooms and sauté until all vegetables are tender.Add salt, pepper and rosemary. Add vegetable both and simmer 45 minutes. Add milk and simmer additional 10- 15 minutes.