Creamless Mushroom Soup Recipe

Step 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 minutes.

Step 2

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

Step 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 a drizzle of olive oil, if desired.

Things You'll Need

  • 2tb Butter
  • 1c Peeled and sliced carrots
  • 1c Sliced onions
  • 1c Sliced leeks, washed, white
  • -and light green parts only
  • 1/2c Sliced celery
  • 1ts Fresh thyme leaves
  • 2lb Cleaned and sliced white or
  • -wild mushrooms
  • 6c Chicken stock
  • 1 1/2ts Kosher salt, or to taste
  • Pepper, to taste
  • 1/8ts Minced chives
  • 3tb Olive oil

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