Creamless Mushroom Soup
607
A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.
Ingredients
| 2 | tablespoons |
olive oil
or butter |
|
| 1 | cup |
carrots
peeled, sliced |
|
| 1 | cup |
onions
sliced |
|
| 1 | cup |
leeks
washed, white and light green parts |
|
| ½ | cup |
celery
sliced |
|
| 1 | teaspoon |
thyme
fresh |
* |
| 2 | pounds |
mushrooms, wild
cleaned, sliced |
* |
| 6 | cups |
vegetable stock
or chicken broth |
|
| 1 ½ | teaspoons |
kosher salt
to taste |
|
|
black pepper
freshly ground, to taste |
* | ||
| ⅛ | teaspoon |
chives
minced, or scallions |
* |
| 3 | tablespoons |
olive oil
or sour cream if desired |
Directions
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.
Stir in the mushrooms and cook for 5 minutes, until the mushrooms have softened and released their juices.
If using fresh thyme sprigs tie sprigs together with butchers twine to create a bouquet garni.
Add the chicken stock, thyme, salt and pepper, and simmer, covered, for 30 minutes.
Remove the thyme sprigs (if you used whole sprigs).
Purée 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.
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Nutrition Facts
Serving Size 312g (11.0 oz)Amount per Serving
Calories 12182% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 619mg
26%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
5%
Sugars g
Protein
1g
Vitamin A 74%
•
Vitamin C 8%
Calcium 5%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
