Food & Wine
Cream of mushroom soup
This hearty soup is the perfect dish to curl with in front of the heater in the cooler months. Be sure to experiment with different types of mushrooms!
Serves: 4
Ingredients:
- 2 tablespoons olive oil
- 40g butter, chopped
- 1 large leek, halved lengthways, washed, thinly sliced
- 3 garlic cloves, crushed
- 750g flat mushrooms sliced
- 4 cups chicken stock
- ¾ cup thickened cream
- Crusty bread or crackers, to serve
Method:
- To begin, heat the oil and butter in a large saucepan until foaming slightly.
- After this add the leek and garlic and cook for two minutes, stirring occasionally.
- Reduce to a low heat and cook, covered, for 15 minutes or until leek is quite tender.
- Increase to a high heat and add your mushrooms.
- Cook for 15 minutes, stirring consistently, or until the mushrooms are soft.
- After this add the stock, as well as to cups of water to the saucepan.
- Simmer the soup, partially covered, for around about 20 minutes.
- Remove the soup from the heat and set aside to cool somewhat.
- After this process soup in batches until well-combined, then return to saucepan.
- Add 1/2 cup cream and stir over low heat until warmed through.
- Ladle the soup into bowls, swirling with remaining cream.
- Season with pepper and serve with bread or crackers.
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