How to make
Melt the butter in a pot and add the carrots, onions, leeks and celery. Stew them, stirring for about 10 minutes. Then add the thyme and mushrooms and sauté them until tender.
Pour in the broth and season with salt and pepper. Cover and simmer on low heat for about 30 minutes. Serve with green onions, chopped parsley and 2-3 tablespoons of boiled rice.
