Creamless Mushroom Soup
A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.
washed, white and light green parts
or chicken broth
freshly ground, to taste
minced, or scallions
or sour cream if desired
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.