Mushroom Soup Without Cream

Ingredients

• 2 tablespoons butter
• 1 cup peeled and sliced carrots
• 1 cup sliced onions
• 1 cup sliced leeks , Optional
• 0.5 cups sliced celery
• 2 pounds sliced fresh brown or white mushrooms
• 1 teaspoon fresh thyme leaves
• 6 cups chicken stock
• salt and pepper to taste
• 0.5 cups chopped green onion

Instructions

1. 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. 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. 3

   Ladle into bowls; serve with green onions sprinkled on top.