Mushroom and Leek Soup with Thyme
- Number of Servings: 5
Ingredients
•2 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* 1/2 cup sour creamRead More https://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Thyme-Cream-240443#ixzz2HoxWGc2N
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.
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.)
Divide soup among 8 bowls and top each portion with dollop of sour cream. Serve immediately.
Read More https://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Thyme-Cream-240443#ixzz2HoxpqA9V
Serving Size: 5 2-cup servings
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.)
Divide soup among 8 bowls and top each portion with dollop of sour cream. Serve immediately.
Read More https://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Thyme-Cream-240443#ixzz2HoxpqA9V
Serving Size: 5 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 14.2 g
- Cholesterol: 37.3 mg
- Sodium: 743.0 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.4 g
- Protein: 11.2 g
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