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
- 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
- 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.
- 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.
- 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.
To read more from Maili, please see her blog Maili Files.
Thank you to Blue Caleel for always taking such fun and great photos!