NO-CREAM CREAMY MUSHROOM SOUP

1 large carrot, peeled 1 medium yellow onion 1 celery stalk

1 teaspoon olive oil

1/4 teaspoon salt

1/2 teaspoon ground black

pepper

1 pound cremini

mushrooms, sliced 1 tablespoon minced garlic 1 tablespoon flour (for gluten-free, substitute 1 tablespoon tomato paste)

6 cups low-sodium

vegetable broth

1 bay leaf

1 teaspoon dried thyme

leaves

1/4 teaspoon ground ginger 1 tablespoon fresh

chopped parsley

Trim and quarter the carrot, onion and celery. Place the carrot in a 7-quart food processor fitted with the S-blade and pulse 5 times. Add the onion and celery and pulse an additional 10-15 times, until the vegetables are finely chopped but not pureed.

Heat the olive oil in a Dutch oven over mediumhigh heat. Add the vegetable mixture, salt and pepper, and cook until the vegetables become soft, about 3 minutes. Add the mushrooms and cook, stirring frequently, until the mushrooms release their liquid, about 7-10 minutes.

Add the garlic, then coat the vegetables with flour (or tomato paste, if using) and cook for 1 minute more, stirring constantly.

Add the vegetable broth, scraping any burned bits

from the bottom. Add the bay leaf, thyme and ginger. Bring the soup to a boil, then reduce the heat to simmer and let cook up to 20 minutes. Use a slotted spoon to

remove the bay leaf. Use an immersion blender to blend the soup until smooth. If using a standing blender, allow the soup to cool to room temperature before blending in batches. Garnish with fresh parsley. Serve hot. Serves 4.

KELLIE HYNES Use your favorite kitchen gadgets to whip mushroom soup into a healthy, hearty meal.