Creamy Leek and Mushroom Soup

READY IN: 50mins
Recipe by Abby Girl

Another recipe that I have had stored for over 25 years

Top Review by sidMILB

I just HAD to monkey with this! Sorry, it's what I do. I subbed one cup of chicken stock with sherry and added a healthy dose of dried thyme. I was hoping to use up some leeks and mushrooms on their last leg, and then freeze it. So I've not yet added the cream; I'll do that when I thaw and reheat. This smells wonderful, and was very easy to make. I'll let you know how it thaws / tastes once I get there. Thanks, Abby Girl!

Ingredients Nutrition

Directions

  1. In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.
  2. Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary.
  3. Serve garnished with chopped chives or green onion.

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