Hearty Mushroom and Leek Soup with Thyme Cream

Autumn is approaching.  The temperatures at night are cooling.  This is the perfect time to start serving hearty, delicious, homemade soups!  They are so quick and easy and the taste is amazing.  Why serve canned when fresh is so fast!  PS:  My quick calculations show this soup has only 240 calories per 2 cup serving.

Hearty Mushroom and Leek Soup with Thyme Cream

1.5 lb. assorted mushrooms.  Cleaned, stemmed, and roughly chopped

2 medium size leeks, white and light green part only, cleaned and roughly chopped

3-4 cloves of garlic, finely minced

4 T olive oil

32 oz. chicken stock

32 oz. beef stock

1/3 c flat leaf parsley, chopped

4 T heavy cream

2 t fresh thyme

Using a large stock pot, heat 2 T olive oil to hot and add half of the mushrooms.  Cook until they start to brown then remove from the pot and repeat with the other half of the mushrooms.  After you have browned all the mushrooms, add them back to the pot with the leeks and garlic.  Cook until the leeks start to wilt.  Add the chicken stock, beef stock, and parsley.  Cook on medium heat for 20-30 minutes.

While the soup is cooking, place the heavy cream in a small bowl and whisk until you have soft peaks (about 5 minutes).  Add the fresh thyme and set aside until ready for use.

To serve:  Place soup in a bowl and add one spoon of the thyme cream to the top.  Serve with a crusty bread and a fresh salad.