Creamy Mushroom and Leek Soup

Once again, Autumn is a time for hearty food.  You are out working in the yard, prepping the garden for the coming winter; putting up storm windows, stocking wood for the fireplace, etc.  All that work calls for a delicious, hot, hearty meal that doesn’t require hours in the kitchen.

Creamy Mushroom and Leek Soup with Thyme Cream

2 lbs. of mushrooms, cleaned and sliced (use your favorite variety or a combination)

3 leeks, just the white part, cleaned and sliced

2 qts. chicken stock

3 sprigs of fresh thyme

2 cloves of garlic, finely minced

3-4 ribs of celery, chopped

3 T olive oil

1 c heavy cream

2 bay leaves (4 if using fresh)

the end rind of a piece of parmesan cheese

1/2 c white wine

1/4 c fresh flat leaf parsley, finely chopped

In a heavy bottom sauté pan, heat 1 T olive oil and add half the mushrooms.  Cook until they are just beginning to brown.  Transfer to a stock pot and do the same with the other half of the mushrooms.

Next, heat 1 T of olive oil in the same sauté pan and sauté the leeks and celery.  Add to the stock pot with the mushrooms.

Add the chicken stock to  the veggies and turn on medium heat.

Make a bouquet garni with the fresh thyme, bay leaves, and the rind from the parmesan cheese.

Add it to the stock pot.  Simmer for 30 minutes.  Remove the bouquet garni.

Using a submersible blender, blender the stock until it is a smooth consistency.  Add the white wine and the heavy cream.  Bring back up to temperature.  Garnish with finely shredded parmesan cheese, flat leaf parsley.  Serve with a crusty bread and a glass of white wine.

This was a huge hit with my family.  They loved the creamy texture of the soup and my pick eater didn’t even realize it was mushrooms!.