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Mushroom Soup with Chicken & Cream (3)
Kathie Clane

Mushroom Soup with Crispy Leeks

A creamy, flavorful mushroom soup with crispy leeks on top for texture and flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 55 minutes
Course: Uncategorized
Cuisine: European
Calories: 359
Ingredients Method Notes

Ingredients
  

  • 1 lb mixed mushrooms shiitake, cremini, portobello
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup white wine optional
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 leeks cleaned and sliced into thin rings
  • Salt and pepper to taste
  • Fresh thyme optional

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add chopped onions and garlic, cooking until softened.
  2. Add mushrooms to the pot and cook until browned. If using white wine, add it now and let it reduce for a minute.
  3. Pour in vegetable broth and bring to a boil. Lower heat and simmer for 15-20 minutes.
  4. Stir in cream and season with salt, pepper, and fresh thyme. Let it simmer for another 5 minutes.
  5. Meanwhile, heat oil in a pan and fry the leeks until golden and crispy, about 3-4 minutes.
  6. Blend the soup until smooth, or leave it chunky for texture.
  7. Serve the soup in bowls, topped with crispy leeks.

Notes

  • You can make the soup ahead of time and reheat gently. Crisp the leeks just before serving.
  • Adjust seasoning to taste, adding a touch of nutmeg for warmth.