Mushroom & Leek Soup with Herb Cream

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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.

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.

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