This mushroom soup without cream is a delicious broth-based soup that can be modified to your taste. It's close to a mushroom soup that I had at a great deli in Florida — I've been trying to duplicate it ever since. I finally found a basic recipe that I could modify; this is the result. Great with a salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: shitake, baby portobellos, and white button mushrooms.
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
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.
Nutrition Facts
Per serving
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