It’s a perfect day for a warm bowl of soup! Click see more for recipe details…
Creamy Mushroom and Leek Soup
Ingredients
5 tablespoon unsalted butter
3 tablespoons olive oil
2 cups fresh leeks; cut into 1/4 inch pieces
6 cups fresh mushrooms; sliced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper; plus 1/2 teaspoon for garnish
3 sprigs fresh thyme; plus 2 sprigs for garnish
1/3 cup all-purpose flour
1/2 cup Chardonnay White Wine, (any white wine will do)
48 oz. canned chicken broth
2 1/2 cups heavy cream
Step-by-Step
1 in medium sized stockpot melt butter over high heat with olive oil; add chopped leeks, salt, pepper and mushrooms; sauté 5-7 minutes; stir often
2 add flour; stir continuously 3 minutes; add wine, and chicken stock; stir well until roux is fully incorporated into broth
3 bring soup to rolling boil; boil 5 minutes; lower heat to medium-high; add heavy cream; mix well
4 cook 7-10 minutes over medium-high heat; stirring often
5 ladle into serving bowls; top with a light sprinkling of fresh thyme leaves and freshly ground pepper; serve with Italian bread, bread sticks or crackers
*note: can omit flour for gluten free version
so yummy
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