Healthy Mushroom Soup

In keeping with our fairy theme of this week, we wanted to share a delicious recipe inspired by nature and the woods!  This mushroom soup is a favorite all year round because unlike the traditional mushroom soups you usually come across, it doesn't contain any cream.  It is light and very healthy, making it the perfect meal for lunch or dinner any time.  We hope you like it as much as we do!

 

Ingredients

• 2 tablespoons unsalted butter
• 1 cup carrots, peeled and diced
• 1 cup onions, sliced
• 1 cup sliced leeks, halved and sliced
• ¾ cup sliced celery
• 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
• 2 teaspoons fresh thyme leaves
• 2 pounds mushrooms (you can use any kind), rinsed and thickly sliced (approximately ¼" thick)
• 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper

Instructions

1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
2. Remove from heat, ladle into bowls, and serve.

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