Recipe by andypandy
This is a fast and simple recipe , I received this recipe in Lowestoft England when I was there, it was one of my favourite meals.
Top Review by Mrs Goodall
This was a lovely, easy soup! Directions were easy to follow. I didn't whip the cream as stiff and I just put the chives on the table, and let people add what they like. It is very important to salt and pepper this soup (especially if you use low-sodium broth like I did), and I really think that the soup isn't complete until you add the chives, please don't leave them out. Thanks andypandy for a lovely recipe!
- 2 tablespoons salted butter
- 3 cups leeks, white and light green part
- 1⁄2 teaspoon dried thyme
- 4 cups mixed mushrooms, sliced mixture of white button, cremini, shitake and oyster
- 3 cups chicken broth
- 1 cup whole milk
- 1 tablespoon white wine vinegar
- 1 dash salt
- 1 dash pepper
- 1 cup whipping cream
- 1 tablespoon finely chopped fresh chives
Directions See How It's Made
- In a large pot melt the butter along with the thyme, and the two leeks cooking until soft about fifteen minutes or so.
- Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned.
- Add the chicken stock and bring to a boil, then reduce the heat and simmer for ten minutes until all the vegetables are soft.
- Blend by your method of choice, blender or processor, until smooth.
- Return to saucepot and stir in the whole milk and heat until steaming, without boiling.
- When it is steaming add the white wine vinegar, season with salt and pepper.
- Just before serving whip the cream , not stiff, to the constistency of a thick sour cream and fold in the fine chopped chives.
- Gently stir the thickened chive cream into the steaming soup.
- I usually ladle the hot steaming soup into bowls, and place a heaping tablespoon of the thickened cream on top, and let each stir into their own soup.
- Also you can use vegetable stock instead of chicken stock if desired.