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.