creamless mushroom soup

Name: Creamless Mushroom Soup
Ingredients: 2 tablespoon(s) butter; 1 cup(s) carrots, sliced; 1 cup(s) leeks, sliced; 1/2 cup(s) sliced celery; 1 teaspoon(s) fresh thyme; 2 pound(s) wild mushrooms, fresh sliced; 6 cup(s) chicken stock; 1.5 teaspoon(s) kosher salt; - pepper to taste; 1/8 teaspoon(s) chives, minced; 3 tablespoon(s) olive oil; 1 cup(s) onion, sliced

9 Pinches

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Ingredients

2 tablespoons butter
1 cup carrots, sliced
1 cup leeks, sliced
1/2 cup sliced celery
1 teaspoon fresh thyme
2 pounds wild mushrooms, fresh sliced
6 cups chicken stock
1.5 teaspoons kosher salt
- pepper to taste
1/8 teaspoon chives, minced
3 tablespoons olive oil
1 cup onion, sliced

How To Make creamless mushroom soup

Step 1

Melt the butter over medium heat in a large soup pot.

Step 2

Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.
Step 3

Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.
Step 4

Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.
Step 5

Puree the soup in a food processor or blender in as many batches as necessary.
Step 6

Adjust seasoning to taste.
Step 7

Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.
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