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.
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.
Nutrition Facts
Serving Size 312g (11.0 oz)