SOUPS - MUSHROOM SOUP

 

Serves 6

2 tablespoons butter

1 cup peeled and sliced carrots

1 cup sliced onions

1 cup sliced leeks, washed, white and light green parts only

½ cup sliced celery

1 teaspoon fresh thyme leaves

2 pounds cleaned and sliced white mushrooms

6 cups chicken stock

1 ½ teaspoons kosher salt, or to taste

1/8 teaspoon freshly ground black pepper

4 teaspoons minced chives

3 tablespoons extra-virgin olive oil (optional)

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 chicken 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 extra-virgin olive oil, if desired. 

From The Union Square Café Cookbook by Danny Meyer and Michael Romano.