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Light Mushroom Soup

4.6
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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Lunch Southern
Light Mushroom Soup
Ingredients
  • 2 tablespoons butter
  • 1 cup peeled and sliced carrots
  • 1 cup sliced onions
  • 1 cup sliced leeks
  • 1/2 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
  • 1/2 cup chopped green onion
Instructions
1
Heat a large cooking vessel over medium heat, allowing the butter to soften and melt. Introduce sliced carrots, onions, leeks, and celery into the pot, stirring occasionally as they cook until they reach a tender yet uncolored state, approximately 10 minutes.
2
Combine the cooked vegetables with sliced mushrooms and a sprinkle of thyme; continue to cook until the mushrooms have become soft, roughly 5 minutes. Gradually pour in chicken stock into the pot; add a pinch of salt and pepper to taste. Cover the vessel and let it simmer over low heat for 30 minutes.
3
Serve the mixture in individual bowls; garnish with chopped green onions on top.