Creamless Mushroom Soup
Yield: 6 servings
2 tb butter
1 c peeled and sliced carrots
1 c sliced onions
1 c sliced leeks, washed, white and light green parts only
1/2 c sliced celery
1 ts fresh thyme leaves
2 lb cleaned and sliced white or wild mushrooms
6 c chicken stock
1 1/2 ts kosher salt, or to taste
pepper, to taste
1/8 ts minced chives
3 tb olive oil
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.