Mushroom Soup

2 tablespoons butter or olive oil
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 teaspoon fresh thyme leaves
2 pounds cleaned and sliced white or wild mushrooms
6 cups chicken stock
1 1/2 teaspoons kosher salt, or to taste
pepper, to taste


Melt butter over medium heat in large pan and cook carrots, onions, leeks and celery.  Do not brown the vegetables.  Stir in thyme and mushrooms and cook 5 minutes, until mushrooms have softened.  Add chicken stock, salt and pepper and simmer, covered, 30 minutes.  Puree soup in blender, adjust seasoning to taste.  You may mince some mushrooms and sauté them with a little olive oil and add to soup.