Mushroom Soup with No Cream

I love mushrooms and anything that is mushroom-ish.  Sauteed mushrooms, mushrooms in sauce, and especially mushroom soup.  Now granted, most of the mushroom soups that I love, love, love aren't exactly at the top of the good-for-you low-fat/calorie categories.  So if you are like me and just need a good mushroom soup for a diet, here's as about as basic mushroom vegetable soup you will find and can enjoy to your heart's content!

MUSHROOM SOUP with NO CREAM (4 servings)

2 Tbsp butter
1 cup chopped onion
1 cup chopped carrot
1/4 cup chopped carrot
1 Tbsp minced garlic
2 tsp fresh thyme
3 cups chopped or sliced baby portabella mushrooms
2 cups vegetable stock/broth
3 cups beef broth/stock
2 Tbsp Worcestershire sauce (too much for me....I used 1 Tbsp Worcestershire, 1 Tbsp dry sherry.....I will omit the Worcestershire next time and use 2 Tbsp dry sherry)
Dash of red pepper flakes
S&P to taste
Parmesan cheese for garnish, optional
Sliced green onions (green parts only) for garnish, optional

Melt butter in stock pot.  Add onion, carrot, and celery cooking until translucent over medium heat.  Add minced garlic, mushrooms, and thyme.

Cook for 5 minutes on medium-low heat.  Add stocks, Worcestershire (or sherry), and red pepper flakes.  Season with S&P. Reduce to low and simmer for 30 minutes.  Taste and check for seasonings.

Recipe Source:  www.asouthern-soul.blogspot.com