Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Mushroom soup




Source of Recipe


Diane Morgan


List of Ingredients




4 tbl. unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinkly sliced
1 large yellow onion (about 12 oz.), chopped
3 large portabella mushrooms (about 1 lb.), wiped or brushed clean, and chopped
3 tbl. AP flour
1 1/2 tbl. fresh thyme leaves
1 bay leaf
6 c. chicken stock or canned low-sodium broth
1 tsp. kosher salt
1 tsp. sugar (don't leave this out!)
1/2 tsp. freshly ground black pepper
1 c. heavy cream
1/4 c. minced fresh parsley

Recipe



In a 6 qt. pan melt the butter, add the leeks and onion and saute over medium heat until slightly softened, about 3 minutes. Lower the heat, cover the pan, and cook for 30 minutes, stirring occastionally. Add the mushrooms, stir to combine, cover, and cook 10 minutes longer. Raise the heat to medium, stir in the flour, and cook 3 minutes, stirring occasionally. add the thyme, bay leaf, stock, salt and pepper. Simmer, partially covered, for about 10 minutes.

Cool the soup slightly, then discard the bay leaf and puree the soup with an imersion blender, or in batches in the blender. Return the pureed soup to the saucepan and add the cream. Cook over low heat until heated through, but do not let the soup boil. Taste and adjust the seasonings. Ladle into warm bowls, garnish with parsley and serve immediately.
Serves 4