Mushroom Soup Without Cream

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos and White/Button Mushrooms.

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

Ingredients

• 2 tablespoons butter
• salt and pepper to taste
• ½ cup sliced celery
• 6 cups chicken stock
• ½ cup chopped green onion
• 1 cup peeled and sliced carrots
• 1 cup sliced onions
• 1 teaspoon fresh thyme leaves
• 1 cup sliced leeks (Optional)
• 2 pounds sliced fresh brown or white mushrooms

Recipe Instructions

Step 1

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.

Step 2

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 green onions sprinkled on the top.