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Mushroom and Leek Soup with Thyme Cream

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Mushroom and Leek Soup with Thyme Cream

Mushroom and Leek Soup with Thyme Cream

amanda

Equipment

  • - Electric Hand Blender (Electric Mixer) - Perfect for pureeing soups smoothly and quickly. Example: Hamilton Beach Electric Hand Blender.

  • - Large Soup Pot with Lid - Essential for cooking soups, providing ample space for ingredients. Example: Le Creuset 6-Quart Stainless Steel Soup Pot (3.5L).

  • - Silicone Slotted Spoon - Useful for stirring and serving the soup without sticking to it. Example: OXO Good Grips Flexible Metal Spatula with Serving Spoon Set.

  • - Digital Kitchen Scale - For precise measurement of ingredients like mushrooms or flour (if needed). Example: OXO Good Grips 10-Pound Digital Food Scale, Blue.

  • - Chef's Knife - A versatile tool for chopping vegetables efficiently. Example: WÜSTHOF Ikon Classic Cook’s Chopper with Stainless Steel Blade & Carbon Steel Handle.

  • - Cutting Board - To safely chop ingredients like leeks and mushrooms.

  • - Measuring Cups Set - For accurate measurement of liquids and solids in the recipe. Example: OXO Good Grips 1 Cup Measuring Cup with Handle, Clear, Red & Blue.

  • - Strainer or Colander - Useful for rinsing mushrooms or draining soup ingredients. Example: Anchor Hocking Fresh Easy-Empty Stainless Steel Vegetable Sieve & Strainer Set.

  • - Wooden Spoon - For stirring the soup during cooking. Example: OXO Good Grips Classic Bamboo Wooden Spoon, 14 Inch.

  • - Serving Bowls - To serve the soup once it's ready. Example: Le Creuset Professional Enameled Cast Iron Dinner Bowl with Lid (5 Quart).

  • - Infuser or Sieve for Flavoring Herbs - If you prefer to infuse the thyme directly into the broth while cooking. Example: OXO Good Grips Wooden Chef’s Strainer and Mesh Ladle Set.

Ingredients

  • 1/2 cup heavy cream

  • 3 teaspoons fresh thyme, chopped

  • 6 tablespoons (3/4 stick) unsalted butter

  • 2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)

  • 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)

  • 6 tablespoons all-purpose flour

  • 6 cups chicken stock or canned low-sodium chicken broth

  • 1 1/2 teaspoons salt

  • 3/4 teaspoon freshly ground black pepper

Instructions

1

Instruction 1

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
2

Instruction 2

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
3

Instruction 3

In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
4

Instruction 4

Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
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