Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 2 lb Cleaned and sliced white or
1 c Peeled and sliced carrots -wild mushrooms
1 c Sliced onions 6 c Chicken stock
1 c Sliced leeks, washed, white 1 1/2 ts Kosher salt, or to taste
-and light green parts only Pepper, to taste
1/2 c Sliced celery 1/8 ts Minced chives
1 ts Fresh thyme leaves 3 tb 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 The Union Square Cafe Cookbook by Danny Meyer and Michael Romano.

Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.
Submitted By HUNT#AUSTIN.METROWERKS.COM (ERIC HUNT) On 05-13-95

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