Mushroom Soup Without Cream
Description
This mushroom soup without cream is made with various mushrooms and vegetables in a light, clear broth seasoned with fresh thyme and green onions.
Ingredients
•
2 tablespoons butter
•
1 cup peeled and sliced carrots
•
1 cup sliced onions
•
1 cup sliced leeks
•
1/2 cup sliced celery
•
2 pounds sliced fresh brown or white mushrooms
•
1 teaspoon fresh thyme leaves
•
6 cups chicken stock
•
salt and pepper to taste
•
1/2 cup chopped green onion
Directions
1
Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.
2
Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.
3
Ladle into bowls; serve with green onions sprinkled on top.