Creamy Leek and Mushroom Soup
"Another recipe that I have had stored for over 25 years"
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 5 leeks, thinly sliced
- 1⁄2 lb mushroom, sliced
- 4 tablespoons butter
- 4 potatoes, diced
- 4 cups chicken broth
- 1 cup light cream
- salt and pepper
directions
- In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.
- 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.
- Serve garnished with chopped chives or green onion.
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Reviews
-
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!
Tweaks
-
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!
