Soup of the Week

Homemade Cream of Mushroom Soup

It may not be the prettiest soup I've ever made, but wow! It is DELICIOUS!   I used a couple of different recipes to create my own version.  This serves about 6 people and takes about 35 minutes from start to finish.  It's really good as leftovers too.

2 12 oz packages of white mushrooms
1 tbs olive oil
3 tbs butter
3 small leeks, sliced thinly
2 large cloves of garlic, minced (about 1 to 1 1/2 tbs)
3 cups of chicken broth
1 tsp of thyme
salt and pepper to taste
1/4 tsp nutmeg (optional)
1/2 cup heavy cream

Clean mushrooms of any clinging dirt.  Roughly chop or slice.  In a heavy pot or Dutch oven, heat the olive oil and butter.  Add the chopped mushrooms and saute until they've turned brown and released most of their water.  Remove about 3/4 cup of mushrooms and set aside.  Add leeks and garlic to pan and continue cooking until leeks are soft.  Add the chicken broth and thyme and bring to a simmer. Cook uncovered for 10-15 minutes.  Add salt and pepper to taste.  Remove from heat and use an immersion blender to puree soup.  (Or use a blender, but be sure to blend in small batches).  If you want a thinner soup, add some more heated broth or water.  If you are serving this immediately whisk in the heavy cream and nutmeg. Add the reserved mushrooms back in or top each serving with them.   Otherwise, when you are read to serve, reheat pureed soup to desired temperature, remove from heat, and whisk in the nutmeg and heavy cream, and add in the reserved mushrooms.

This serves about 6.