Creamless Mushroom Soup

Creamless Mushroom Soup

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  • 2 Tbsp
  • 1 c
    carrots, sliced
  • 1 c
    leeks, sliced
  • 1/2 c
    sliced celery
  • 1 tsp
    fresh thyme
  • 2 lb
    wild mushrooms, fresh sliced
  • 6 c
    chicken stock
  • 1.5 tsp
    kosher salt
  • ·
    pepper to taste
  • 1/8 tsp
    chives, minced
  • 3 Tbsp
    olive oil
  • 1 c
    onion, sliced

How to Make Creamless Mushroom Soup


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

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About Creamless Mushroom Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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