Friday’s Fixin’s: Creamless Mushroom Soup

Soup is synonymous with fall. Well, at least I think so. Ever since my pesky bout with breast cancer, I have loved soup. There are so many Silver Linings of soup: it’s healthy (well, with the right ingredients!), filling, and nutritious. I love nothing more than filling our home with the amazing smells of soup cooking.

Mushroom soup has always been a favorite of mine which makes me super excited to share Maili’s. Even though this soup is low in fat, it has a surprisingly rich and delicious taste. Maili recommends serving this with a fresh loaf of crusty bread, a green salad with a light vinaigrette.

Creamless Mushroom Soup by Chef Maili Brocke

Serves 6

Ingredients:

• 2 tablespoons grape-seed oil
• 1 cup peeled and sliced carrots
• 1 cup sliced onions
• ½ cup sliced celery
• 1 teaspoon fresh thyme leaves
• 2 pounds cleaned and sliced white mushrooms
• 6 cups vegetable stock
• 1 ½ teaspoons kosher salt, or to taste
• ¼  teaspoon freshly ground black pepper

• Optional Garnish:
•  4 teaspoons minced chives
•  3 tablespoons extra-virgin olive oil

 Instructions:

1. Heat the grape-seed oil in a large soup pot on medium heat. Add the carrots, onions, and celery. Cook until tender but not browned, about 10 minutes.
2. 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.
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 a drizzle of extra-virgin olive oil, if desired.

Enjoy!

To read more from Maili, please see her blog Maili Files. 

Thank you to Blue Caleel for always taking such fun and great photos!