Creamless Mushroom Soup
Becky
This is my FAVORITE recipe to make. I hope you both enjoy it as well!
ingredients
- 2 tablespoons butter
- 1 cup peeled and sliced carrots
- 1 cup sliced onions
- 1 teaspoon fresh thyme leaves
- 2 pounds cleaned and sliced white mushrooms
- 6 cups chicken stock
- 1 1/2 teaspoons kosher salt, or to taste
- 4 teaspoons minced chives
- 3 tablespoons extra-virgin olive oil (optional)
directions
- 1
Melt the butter over medium heat in a large soup pot. Add the carrots and onions and cook until tender, but not browned. About 10 minutes.
- 2
Stir in the thyme and mushrooms and cook for about 5 minutes, until the mushrooms have softened. Add the chicken stock and salt and simmer, covered, for 30 minutes.
- 3
Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste.
- 4
Serve in warm bowls with a sprinkling of chives and a drizzle of extra-virgin olive oil, if desired.
Source: Becky F
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