Creamless Mushroom Soup Recipe

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Creamless Mushroom Soup

Kitchen Crew


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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


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.

About this Recipe

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