Creamy Mushroom and Leek Soup



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It’s a perfect day for a warm bowl of soup! Click see more for recipe details…

Creamy Mushroom and Leek Soup


5 tablespoon unsalted butter

3 tablespoons olive oil

2 cups fresh leeks; cut into 1/4 inch pieces

6 cups fresh mushrooms; sliced

1 teaspoon kosher salt

1 teaspoon freshly ground pepper; plus 1/2 teaspoon for garnish

3 sprigs fresh thyme; plus 2 sprigs for garnish

1/3 cup all-purpose flour

1/2 cup  Chardonnay White Wine, (any white wine will do)

48 oz. canned chicken broth

2 1/2 cups heavy cream


1  in medium sized stockpot melt butter over high heat with olive oil; add chopped leeks, salt, pepper and mushrooms; sauté 5-7 minutes; stir often

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2  add flour; stir continuously 3 minutes; add wine, and chicken stock; stir well until roux is fully incorporated into broth

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3  bring soup to rolling boil; boil 5 minutes; lower heat to medium-high; add heavy cream; mix well

4 cook 7-10 minutes over medium-high heat; stirring often

5  ladle into serving bowls; top with a light sprinkling of fresh thyme leaves and freshly ground pepper; serve with Italian bread, bread sticks or crackers

*note: can omit flour for gluten free version




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