Ingredients
8
8 servings
- •2 tablespoons butter
- •1 cup peeled and sliced carrots
- •1 cup sliced onions
- •1 cup sliced leeks
- •0.5 cup sliced celery
- •2 pounds sliced fresh brown or white mushrooms
- •1 teaspoon fresh thyme leaves
- •6 cups chicken stock
- •salt and pepper to taste
- •0.5 cup chopped green onion
Instructions
- Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.
- Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.
- Ladle into bowls; serve with green onions sprinkled on top.
Nutritional Facts
Per 8 servings
- Calories: 81
- Carbohydrate: 10g
- Fat: 4g
- Fiber: 2g
- Protein: 5g
- Sugar: 4g
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