Creamless Mushroom Soup

Ingredients:

-2 tablespoons unsalted butter
-1 cup sliced carrot (peeled)
-1 cup sliced onion
-1 cup sliced leek
-1/2 cup sliced celery
-2 lbs white mushrooms, sliced
-1 teaspoon fresh thyme leave
-6 cups chicken stock or 6 cups vegetable stock
-salt, to taste
-pepper, to taste
-4 teaspoons minced fresh parsley


Directions:
Prep Time: 20 mins

Total Time: 1 1/4 hr
1 Melt butter over medium-high heat in a large soup pot.
2 Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
3 Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
4 Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
5 Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
6 Adjust seasonings, and serve in bowls with a sprinkle of parsley.