Creamless Mushroom Soup

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.