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Creamed Mushroom and Leek Soup

Thick, rich and creamy with lots of mushrooms. Serve with a salad and crunchy bread for a terrific winter’s day dinner.

1½ pounds mushrooms (I use button – but try different types)
3 medium leeks (white part only), sliced very thin (or one bunch scallions, chopped)
2 cups heavy cream
2 cups chicken stock
4 tablespoons butter
4 tablespoons olive oil
¼ cup flour
salt and pepper to taste

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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