Creamy Mushroom and Leek Soup

Ingredients

Unsalted butter

2 tablespoons

Leeks

2 medium, cleaned and sliced

Mushrooms

8 ounces, sliced (such as cremini or button)

Garlic

2 cloves, minced

Vegetable broth

4 cups

Thyme

1 teaspoon, dried or 2 sprigs fresh

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Chives

2 tablespoons, chopped (for garnish)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the sliced leeks and mushrooms to the pot, cooking until softened and fragrant, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
4. Pour in the vegetable broth, then add the thyme, salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.
5. Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches to avoid overflow.
6. Return the pureed soup to the pot and stir in the heavy cream. Heat over low heat until warmed through, adjusting seasoning if necessary.
7. Serve the soup hot, garnished with chopped chives for a fresh finish.