Recipe - Creamless Mushroom Soup

2 tablespoon Butter
1 cup Peeled and cut or sliced up carrots
1 cup Sliced onions
1 cup Sliced leeks, washed, white
and light green parts only
One half cup Sliced celery
1 teaspoon Fresh thyme leaves
2 pound Cleaned and cut or sliced up white or
wild mushrooms
6 cup Chicken stock
1 One half teaspoon Kosher salt, or to taste
Pepper, to taste
1/8 teaspoon Minced chives
3 tablespoon Olive oil

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