Mushroom Soup Without Cream
Ingredients
- 2 tablespoons butter
- 1 cup peeled and sliced carrots
- 1 cup sliced onions
- 1 cup sliced leeks (Optional)
- ½ 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
- ½ cup chopped green onion
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Instructions
- 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.
- 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.
- Ladle into bowls; serve with green onions sprinkled on top.
Source
Original recipe: View Original