2 tb Butter
1 c Peeled and sliced carrots
1 c Sliced onions
1 c Sliced leeks, washed, white
-and light green parts only 1/2 c Sliced celery
1 ts Fresh thyme leaves
2 lb Cleaned and sliced white or
-wild mushrooms 6 c Chicken stock
1 1/2 ts Kosher salt, or to taste
Pepper, to taste 1/8 ts Minced chives
3 tb Olive oil
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 olive oil, if desired.