Creamless Mushroom Soup
wild mushrooms, fresh sliced
1Melt the butter over medium heat in a large soup pot.
2Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.
3Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.
4Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.
5Puree the soup in a food processor or blender in as many batches as necessary.
6Adjust seasoning to taste.
7Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.