Union Square Cafe Creamless Mushroom Soup a la Arlene

My Mom dazzles her guests when she serves this soup. It's delicious, low fat, very easy to make and stays very well in the freezer. (I recommend freezing it in portions so you can enjoy it on your own too!)

Ingredients

Olive Oil

2 Tbsp butter

1 c sliced onions

1 c sliced leeks (white and light green part only)

1 c peeled, sliced carrots
1 c sliced celery
1 tsp fresh thyme

2 lbs cleaned, sliced white mushrooms

1 lb mix of oyster, shitake, cremini mushrooms

6 c chicken stock

1 1/2 tsp salt

1/8 tsp fresh ground pepper

1 Bayleaf

Optional:

Fried onion rings

Fresh cream

Minced chives

Directions

1. Place butter, olive oil, salt and pepper into the bottom center of a soup pan, heat on medium-high heat until hot.

2. Add sliced onion and leeks, let cook for a few minutes.

3. Add carrots and celery, let cook for 10 minutes, stirring to make sure new ingredients are coated.

4. Add mushrooms, bay leaf and thyme and let cook for a few minutes, stirring to make sure new ingredients are coated.

5. Add chicken broth, bring to simmer and leave cooking for 30 minutes.

6. Take bay leaf out.

7. Puree (it's easier if you do this after the soup has cooled a bit), add optional toppings, serve.