Creamy Mushroom and Leek Soup

• 2 tablespoons olive oil
• 2 leeks, white and light green parts, sliced
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves
• Salt, to taste
• Black pepper, to taste
• Optional: 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add leeks and cook until softened, about 5 minutes.
3. 3 Stir in mushrooms and garlic, cooking until mushrooms release their moisture and brown slightly.
4. 4 Pour in vegetable broth and water, bring to a boil.
5. 5 Reduce heat and simmer for 20 minutes.
6. 6 Stir in heavy cream and thyme, then season with salt and pepper.
7. 7 Use an immersion blender to puree the soup until smooth.
8. 8 Serve hot, garnished with fresh parsley if desired.

Equipment

• Large pot
• Immersion blender
• Cutting board
• Chef's knife

Variations

• Add cooked chicken for a heartier version.
• Stir in a splash of sherry for added depth.

Substitutions

• Use almond milk in place of heavy cream for a lighter option.
• Substitute porcini mushrooms for a deeper flavor profile.

Pairings

• Grilled cheese sandwiches
• Warm crusty bread

Nutrition

Tips

• For an extra creamy texture, stir in a tablespoon of butter before blending.
• Toast sliced almonds to sprinkle on top for added crunch.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a crusty baguette and a side salad for a complete meal.
• Top with a swirl of truffle oil for a gourmet touch.

FAQ