Saint Basil Soup (4-6 servings)

(From ‘Soups from a Monastery Kitchen’, Brother Victor-Antoine)


6 tablespoons oil of choice

1 large onion, sliced

8 oz (225g) mushrooms, sliced

2 celery stalks, sliced

2 carrots, sliced

3 pints 8 fl oz (2 litres) water or stock

Salt & pepper to taste

Chopped parsley


  1. Wash and thinly slice the vegetables
  2. Sauté the vegetables in the oil for 2-3 minutes, stirring constantly
  3. Add the water/stock. Cook slowly in a covered pot over low heat for 30 minutes.
  4. Add the salt and pepper and chopped parsley.
  5. Simmer for 10 minutes. Serve hot.