CREAMLESS MUSHROOM SOUP
Steps:
- 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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