Yield:
Makes 8 servings.Ingredients
2 teaspoons olive oil
1 cup peeled, sliced carrots
1 cup peeled, chopped onions
1 cup peeled, sliced leeks
1/2 cup sliced celery
1 teaspoon fresh (or 1/2 teaspoon dry) thyme
2 pounds mushrooms, sliced
6 cups chicken broth
salt and pepper, to taste
4 teaspoons minced chives, for garnish
Instructions
Heat oil, add vegetables (except mushrooms) and saute. Stir in thyme and mushrooms and cook 5 minutes. Add broth and seasonings. Simmer covered for 30 minutes. Puree soup in a blender and serve hot, garnished with chives. (If desired, the mushrooms can be sauteed separately and added after the soup is pureed.)
