2 tablespoons oil
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds cleaned and sliced white mushrooms
6 cups veggie stock
salt and pepper to taste
chives
Heat the oil 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 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.
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