Creamless Mushouroom Soup
Ingredients
2 Tbsp. olive oil
1 C. carrots, peeled and sliced
1 C. sliced onions
1 C. sliced leeks, washed, white and light green parts only
1/2 C. sliced celery
1 tsp. fresh thyme leaves
2 pound cleaned and sliced white or wild mushrooms
6 C. vegetable stock
1 1/2 tsp. salt, or to taste
pepper, to taste
1/8 tsp. minced chives
3 Tbsp. olive oil
Cooking Instructions
Melt the butter over medium heat in a large soup pot. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened. Add the stock, salt and pepper, and simmer, covered, for 30 minutes. Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)