MUSHROOM SOUP WITHOUT CREAM

MUSHROOM SOUP WITHOUT CREAM image

Number Of Ingredients 10

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2 tablespoons butter
1 cup carrots, peeled and sliced
1 cup onions, sliced
1 cup (optional) leeks, sliced
1/2 cup celery, sliced
1 teaspoon fresh thyme leaves
2 pounds fresh brown or white mushrooms, sliced
6 cups chicken stock
1 recipe (to taste) salt and pepper
1/2 cup green onions, chopped

Steps:

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.
Ladle into bowls, and serve with green onions sprinkled on the top.
Note: If you do not use leeks, increase the amounts of the other vegetables or add your favorites.
Note: Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.
Note: For a smoother texture, you may puree the soup after it has simmered the final 30 minutes, I prefer to serve it as is.
Note: Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.