About this recipe:I recommended you use different varieties of mushrooms, like crimini, portabellini or Chinese mushrooms. For a smoother texture, purée the soup after it has simmered the final 30 minutes - though I prefer to serve it as is. 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.
30g (1/2 oz) butter
2 carrots, peeled and sliced
1 medium onion, sliced
1/2 leek, sliced
1 stalk celery, sliced
1 sprig thyme, leaves removed
1kg (2 lb) mushrooms, sliced
1.4L (2 3/8 pints) chicken stock
salt and freshly ground black pepper to taste
3 spring onions, chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Melt the butter in a stockpot over medium heat. Add carrots, onion, leek and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme leaves and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with spring onions sprinkled on the top.
Make this vegetarian by using a good vegetable stock instead of chicken stock. For a vegan soup, use the vegetable stock and olive oil instead of butter.