Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
8 cups
Ingredients
Directions
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.
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.
Ladle into bowls; serve with green onions sprinkled on top.
Cook’s Note
If you do not use leeks, increase the amounts of the other vegetables or add your favorites.
You can use dried thyme instead of fresh and add your favorite herbs with or in place of thyme.
For a smoother texture, you may purée soup after it has simmered the final 30 minutes. I prefer to serve it as is.
If desired, prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been puréed.
Nutrition Facts (per serving)
81
Calories
4g
Fat
10g
Carbs
5g
Protein
