When mushrooms and leeks are here in the Spring, start chopping and add some cream! You can get creative with the herbs if you like – just use what’s fresh and within reach.
- 1/2 cup heavy cream
- 3 teaspoons fresh herbs, chopped
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds crimini mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
- 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
- 6 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
Beat cream just until soft peaks form. Fold in 2 t herbs. Cover and refrigerate. Heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl. Heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. Divide soup among 8 bowls and top each portion with dollop of herb cream. Serve immediately.