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Creamless Mushroom Soup
Yields: 6 serving(s)
Ingredients
- 2 tablespoon(s) butter
- 1 cup(s) peeled and sliced carrots
- 1 cup(s) sliced onions
- 1 cup(s) sliced leeks, washed, white and light green parts only
- 1/2 cup(s) sliced celery
- 1 teaspoon(s) fresh thyme leaves
- 2 pound(s) cleaned and sliced white or wild mushrooms
- 6 cup(s) chicken stock
- 1 1/2 teaspoon(s) kosher salt, or to taste
- Pepper, to taste
- 1/8 teaspoon(s) minced chives
- 3 tablespoon(s) olive oil
Directions
- Melt the butter over medium heat in a large soup pot.
- Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.
- Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.
- Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.
- Puree the soup in a food processor or blender in as many batches as necessary.
- Adjust seasoning to taste.
- Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.
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