|Big Daddy's Kitchen|
|Big Daddy's Cooking with Attitude||
Creamed Mushroom and Leek Soup
Thick, rich and creamy with lots of mushrooms. Serve with a salad and crunchy bread for a terrific winters day dinner.
Wash mushrooms and dry well.
Remove the stems from ½ of the mushrooms and set the caps aside. Chop the stems along with all of the remaining mushrooms. Heat the butter and oil over a medium fire and add the chopped mushrooms and sliced leeks (or diced scallions). Sauté until the mushrooms have rendered their liquid, just a few minutes. While this is sautéing slice the mushroom caps that had been set aside.
Remove the mushroom and leek mixture to a blender or food processor and puree. Return the mixture to the pot, add the flour a little at a time, stirring constantly, until all of the flour is combined. Add the chicken stock and sliced mushrooms and simmer gently for another 15-20 minutes. Slowly add the cream while stirring. Season to taste with salt and pepper while allowing the soup to thoroughly reheat.
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