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Creamy Mushroom and Leek Soup
Indulge in the velvety goodness of this creamy mushroom and leek soup, a delightful blend of earthy flavors and comforting warmth. Perfect for chilly evenings, this soup showcases the rich umami of mushrooms combined with the subtle sweetness of leeks, creating a harmony that warms the soul. Topped with fresh chives, it brings a pop of color and a hint of freshness to each spoonful. This soup is not just a meal—it's a cozy embrace in a bowl, embodying the heart of traditional European cuisine, enjoyed for centuries as a staple in many households.
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
- In a large pot, melt the unsalted butter over medium heat until foamy.
- Add the sliced leeks and mushrooms to the pot, cooking until softened and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
- 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.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches to avoid overflow.
- Return the pureed soup to the pot and stir in the heavy cream. Heat over low heat until warmed through, adjusting seasoning if necessary.
- Serve the soup hot, garnished with chopped chives for a fresh finish.
Tips
- For a lighter version, substitute half of the heavy cream with milk.
- Add a splash of white wine before adding the broth for an extra layer of flavor.
- Try incorporating other herbs, such as parsley or dill, for a different twist.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 10 minutes Cook Time: 25 minutes Calories: 320 Fat: 25g Carbs: 15g Protein: 6g Sodium: 600mg Sugar: 2g
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