Mushroom Soup Without Cream

Name: Mushroom Soup Without Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 907 grams sliced fresh brown or white mushrooms; 2 Tbsps butter; 237 milliliters peeled and sliced carrots; 118 milliliters sliced celery; 1 liters chicken stock; 1 teaspoon fresh thyme leaves; 118 milliliters chopped green onion; 237 milliliters sliced leeks (optional); 237 milliliters sliced onions; 8 servings salt and pepper to taste

Need a gluten free and vegetarian main course? Mushroom Soup Without Cream could be a great recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 525 calories, 14g of protein, and 8g of fat. It is perfect for Autumn. A mixture of onions, green onion, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Melt the butter in a stock pot over medium heat.

Ingredients you will need

Butter

Stock

Equipment you will use

Pot

Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.

Ingredients you will need

Mushrooms

Carrot

Celery

Onion

Leek

Thyme

Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Ingredients you will need

Salt And Pepper