| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Main dish | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | c | Peeled and sliced carrots |
| 1 | c | Sliced onions |
| 1 | c | Sliced leeks, washed, white and light green parts only |
| 1/2 | c | Sliced celery |
| 1 | ts | Fresh thyme leaves |
| 2 | lb | Cleaned and sliced white or wild mushrooms |
| 6 | c | Chicken stock |
| 1 1/2 | ts | Kosher salt, or to taste |
| Pepper, to taste | ||
| 1/8 | ts | Minced chives |
| 3 | tb | Olive oil |
INSTRUCTIONS
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 olive oil, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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