Mushroom Soup Without Cream

This mushroom soup without cream is made with various mushrooms and vegetables in a light, clear broth seasoned with fresh thyme and green onions.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 81 Calories

Ingredients

• 2 tablespoons butter
• salt and pepper to taste
• 6 cups chicken stock
• 1 cup sliced leeks
• 1 cup peeled and sliced carrots
• 1 cup sliced onions
• 1 teaspoon fresh thyme leaves
• 2 pounds sliced fresh brown or white mushrooms
• 0.5 cup sliced celery
• 0.5 cup chopped green onion

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Ladle into bowls; serve with green onions sprinkled on top.