creamless mushroom soup

Ingredients For creamless mushroom soup

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