Mushroom Soup

The Union Square Cafe is one of the most popular restaurants in New York City. Years ago I was given the Cafe's cookbook as a gift and have tried quite a few recipes from it. Here is one of my favorites.  It is simple to make and gets its rich flavor from slowly stewing the mushrooms and other vegetables.  The authors are Danny Meyer (Cafe owner) and Michael Romano (Cafe partner and chef)

2 tbl. butter

1 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 pounds cleaned and sliced white mushrooms

6 cups chicken stock

1 1/2 tsp. kosher salt, or to taste

1/8 tsp. freshly ground pepper

4 tsp. minced chives

3 tbl. extra virgin olive oil (optional)

Melt the butter over medium heat in a large soup pot.  Add the carrots, onions, leeks and celery and 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.

Serves 6

Notes: Be sure to use fresh thyme in this recipe-it makes a difference

A submersible blender works beautifully to puree the soup in its cooking pot