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