Mushroom Soup

Mushroom Soup

• Ready In: 50 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 6 -7  cups  chicken stock
• 2  red potatoes (or substitute in extra veggies, like cauliflower or parsnips or?)
• 2  bay leaves
• 2  tablespoons olive oil
• 2  tablespoons butter
• 1  lb button mushroom
• 1  lb cremini mushroom
• 3  leeks (white parts)
• 1  teaspoon kosher salt
• 1⁄4 teaspoon  chili flakes
• 8  garlic cloves (chopped)
• 1  cup white wine
• 2  carrots (chopped)
• 2  celery (chopped)
• 1  tablespoon fresh thyme leaves or 1  teaspoon dried thyme
• 1⁄2 teaspoon black pepper, ground
• 1  cup  cream
• 1  teaspoon lemon juice

Directions

1. Heat stock in a medium saucepan to a simmer and add potatoes and bay leaves. Simmer until potatoes are tender and you are at the point of adding to the soup.
2. Heat soup pan and add butter and olive oil, add mushrooms and cook until soft, add leeks, garlic, salt and chili flakes, cook until most of the moisture is evaporated, deglaze/add wine and vegetables and thyme and cook for 10 minutes. Add stock/potatoes/bay and simmer for 30 minutes until cooked through.
3. Either remove half of the soup and purée in vitamix, OR use an immersion blender to purée entire soup to your desired consistency. Return to heat and add cream. Add a teaspoon of lemon juice. Taste for salt and pepper.
4. Serve.
5. OPTIONAL: rehydrate a couple ounces of dried porcini mushrooms and chop fine, add to the cooking mushrooms in the beginning.