This mushroom soup without cream is 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 could modify; this is the result. Great with a salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: shitake, baby portobellos, and white button mushrooms.
Ingredients
- butter: 2 Tbsp
- carrots: 1 cup (peeled and sliced)
- onions: 1 cup (sliced)
- leeks: 1 cup (sliced, optional)
- celery: 0.5 cup (sliced)
- fresh brown or white mushrooms: 2 pound (sliced)
- thyme leaves: 1 tsp (fresh)
- chicken stock: 6 cups
- salt and pepper: (to taste)
- green onion: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
-
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.
-
Ladle into bowls; serve with green onions sprinkled on top.
