** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt the butter over medium heat in a large soup pot.
2. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.
3. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.
4. Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.
5. Puree the soup in a food processor or blender in as many batches as necessary.
6. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Celery, Onion, Olive Oil allergies.
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