UNION SQUARE CAFE CREAMLESS MUSHROOM SOUP ala Arlene

INGREDIENTS

2 Tablespoons BUTTER
1 cup peeled and sliced CARROTS
2 Tablespoons of butter
I cup peeled and sliced carrots
1 cup sliced ONIONS
1 cup sliced LEEKS, washed, white and light green parts only
1/2 cup sliced CELERY
1 tsp fresh THYME leaves
2 BAY LEAVES
2 lbs cleaned and sliced WHITE MUSHROOMS
6 cups CHICKEN STOCK
1 1/2 tsp kosher SALT, or to taste
1/8 tsp freshly ground BLACK PEPPER
4 tsp minced CHIVES (optional)
3 Tablespoons extra virgin OLIVE OIL (optional)


NOTES: I use several different types of mushrooms, shitake, oyster, crimini, (I avoid portobella because they make it bitter).. Use about 2 pkgs white mushrooms, 2 large handfuls of shitaki (don't know the weight), 1 pkg crimini.

I double the recipe and so I included the original recipe for reference.


DIRECTIONS:

1. Melt the BUTTER over medium heat in a large souppot. Add the CARROTS, ONIONS, LEEKS, and CELERY and cook until tender but not browned, about 10 minutes.


2. Stir in the THYME and MUSHROOMS, and cook for 5 minutes, until the MSHROOMS have softened. Add the CHICKEN STOCK, SALT, BAY LEAVES and PEPPER and simmer, covered, for 30 minutes.


3. Puree the soup in a food processor (remove the bay leaf) 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!!!!