Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter -sliced
1 c Carrots -- peeled and 6 c Chicken Stock
-sliced 1 1/2 ts Kosher Salt -- or to taste
1 c Onions -- sliced 1/8 ts Black Pepper -- freshly
1 c Leeks, White And Green Parts -ground
Only -- washed sliced 4 ts Chives -- minced
1/2 c Celery -- sliced 3 tb Olive Oil, Extra-Virgin --
1 ts Fresh Thyme Leaves -optional
2 lb White Mushrooms -- cleaned

1. 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 mins.

2. Stir in the thyme and mushrooms and cook for 5 mins, until the
mushrooms have softened. Add the chicken stock, salt, and pepper and
simmer, covered for 30 mins.

3. 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 drizzle of extra-virgin olive oil, if
desired.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-21-95 (22:47) (159)
Fido: Cooking

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