Creamless Mushroom Soup

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.