Creamless Mushroom Soup

1. 1

   Melt butter over medium-high heat in a large soup pot.

2. 2

   Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.

3. 3

   Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.

4. 4

   Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.

5. 5

   Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).

6. 6

   Adjust seasonings, and serve in bowls with a sprinkle of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.