Creamless mushroom soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 cup Carrots -- peeled and sliced
1 cup Onions -- sliced
1 cup Leeks, White And Green Parts
Only -- washed & sliced
½ cup Celery -- sliced
1 teaspoon Fresh Thyme Leaves
2 pounds White Mushrooms -- cleaned & sliced
6 cups Chicken Stock
1½ teaspoon Kosher Salt -- or to taste
⅛ teaspoon Black Pepper -- freshly ground
4 teaspoons Chives -- minced
3 tablespoons Olive Oil, Extra-Virgin -- optional

Directions

1. Melt the butter over medium heat in a large soup pot. Add the carrots, onions, leeks, and celery and cook until tender but not browned, about 10 mins.

2. Stir in the thyme and mushrooms and cook for 5 mins, until the mushrooms have softened. Add the chicken stock, salt, and pepper and simmer, covered for 30 mins.

3. Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and drizzle of extra-virgin olive oil, if desired.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-21-95 (22:47) (159) Fido: Cooking

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