Creamy leek and mushroom soup

Posted by adm On December - 31 - 2011

How to cook Creamy leek and mushroom soup


  • 1 tablespoon olive oil
  • 2 leeks, halved longways, water-washed, thinly sliced
  • 2 garlic cloves, humbled
  • 1/2 cup dry white wine-colored (such as semillon)
  • 375g flat mushrooms, roughly sliced
  • 200g Swiss brown mushrooms, halved
  • 4 to 4 1/2 cups reduced-salt chicken strain (see billet)
  • 2 dried bay leaves (see line)
  • 1/3 cup light thickened drub
  • 4 slices wholegrain drink, to answer

How to:

  • Heat oil in a large saucepan over medium passion. Add leeks and ail. Prepare, stirring oft, for 5 minutes or until leeks are bid. Add wine and cook for 1 bit.

  • Add mushrooms and stir to commingle. Fake, stirring oft, for 10 minutes or until mushrooms start to moderate. Sum 4 cups stock and bay leaves. Bring to the furuncle.

  • Reduce heat to medium-low. Cover and simmer for 10 proceedings. Remove from oestrus. Set aside to cool somewhat. Remove bay leaves.

  • Blend soup, in batches, until still. Return soup to saucepan over medium-low hotness. Stir in emollient. Ready, stirring, for 4 to 5 minutes or until hot, adding extra stock if requirement (see line). Season with salt and peppercorn. Ladle into serving bowls. Serve with toasted cabbage.

  • Billet 1: Depending on the freshness and moisture of the mushrooms, you might need to add more stock if soup is too thick.

  • Billet 2: Bay leaves come from the evergreen bay laurel tree and are used to flavour soups and stews. Fresh bay leaves are more intense than dried leaves and overuse can make dishes bitter, so take care not to add too many. Remove bay leaves earlier serving.

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