Cream of Mushroom & Leek Soup with Thyme
This could be the best mushroom soup ever! Use a mixture of mushrooms if you can. I used both white, cremini and a few portabellos. The more varieties, the better! If thyme isn’t available, use a generous handful of flat leafed parsley.
- ¼ cup (60 mL) butter
- 3 medium leeks, cleaned, trimmed and thinly sliced
- 2 garlic cloves, crushed and minced
- 2 lbs ( 900 g) mushrooms, coarsely chopped
- 1/3 cup (75 mL) all purpose flour
- 4 cups chicken, turkey (from the Christmas turkey?) or vegetable stock
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 2/3 cup (150 mL) 35% cream
- Salt & freshly ground pepper to taste
In a heavy saucepan, melt the butter and sauté the leeks and garlic till they’re tender. Add the chopped mushrooms and continue to cook, stirring well, for about 10 -12 minutes or till they’ve released their liquid and are tender.
Stir in the flour, cooking over medium heat for 2 – 3 minutes longer.
Add the stock and thyme, stirring constantly till the mixture begins to thicken slightly. Cover, bring to boil and simmer for 5 to 10 minutes. This is just to blend the flavours.
Remove from the heat and cool slightly. Process or puree the soup till smooth.
Stir in the cream and season to taste with salt and pepper.
Makes 6 generous servings.