Mushroom Leek and Onion Soup
  • 7 Mushrooms, thickly sliced
  • 2 Onions, chopped
  • 2 Leeks, chopped
  • 4 T of butter
  • 2 Cloves of Garlic, chopped
  • 4 cups Chicken Stock
  • 6 cups water
  • Salt and Pepper
  • 1 tsp dried thyme
  1. Sauté mushrooms, onions, and leeks in 4 tablespoons of butter.
  2. Add garlic and sauté for another minute. Add chicken stock and water and bring to a boil. Turn heat down and let simmer for about 30 minutes. Salt and pepper to taste. Add in about a half teaspoon to teaspoon of dried thyme to taste.
Recipe by A Life in Balance by Barb Hoyer at