Creamless Mushroom Soup

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  tablespoons unsalted butter
• 1  cup  sliced carrot (peeled)
• 1  cup  sliced onion
• 1  cup  sliced leek
• 1⁄2 cup  sliced celery
• 2  lbs white mushrooms, sliced
• 1  teaspoon fresh thyme leave
• 6  cups  chicken stock or 6  cups  vegetable stock
•  salt, to taste
•  pepper, to taste
• 4  teaspoons  minced fresh parsley

Directions

1. Melt butter over medium-high heat in a large soup pot.
2. Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
3. Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
4. Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
5. Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
6. Adjust seasonings, and serve in bowls with a sprinkle of parsley.