Mushroom and Leek Soup with Thyme Cream

Name: Mushroom and Leek Soup with Thyme Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 liters chicken stock or canned low-sodium chicken broth; 907 grams crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups); 6 Tbsps all-purpose flour; 3 teaspoons fresh thyme, chopped; 118 milliliters heavy cream; 3 larges leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups); 2 teaspoons salt; 6 Tbsps (3/4 stick) unsalted butter

Need a vegetarian soup? Mushroom and Leek Soup with Thyme Cream could be an outstanding recipe to try. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 202 calories. This recipe serves 8. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pepper, flour, thyme, and a few other ingredients on hand, you can make it.

Instructions

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. )

Ingredients you will need

Cream

Thyme

Equipment you will use

Hand Mixer

Whisk

Remove from refrigerator 1 hour before serving to come to room temperature.

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.

Ingredients you will need

Mushrooms

Butter

Stock

Equipment you will use

Pot

Transfer to large bowl.

Equipment you will use

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.

Ingredients you will need

Butter

Leek

Stock

Equipment you will use

Pot

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.)

Ingredients you will need

Mushrooms

Pepper

All Purpose Flour

Stock

Thyme

Salt

Soup

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

Ingredients you will need

Cream

Thyme

Soup

Equipment you will use

Bowl

Serve immediately.

Leeks can be gritty—they need to be washed well before cooking. Chop the white and pale green parts only (the dark green top is bitter and should be discarded), and place them in a bowl of cold water. Stir them briskly to loosen dirt, then let them stand for a few minutes so the grit can sink to the bottom of the bowl. Lift the leeks out of the water, leaving the grit behind, and transfer them to a sieve to drain.

Ingredients you will need

Leek

Water