Ingredients:
- 2lbs sliced mushrooms – I used a mixture of plain button mushrooms, baby portobello, and shiitake
- 3 tablespoons butter
- 1 large leek, cleaned and sliced thinly so you have about 1 cup
- 1 medium sweet onion finely sliced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons flour
- 1 cup half & half or just milk
- 4 cups (32oz) chicken stock (vegetable if vegetarian)
- 2 bay leaves
- Kosher salt and black pepper
Preparation Method
- Melt the butter in a large saucepan over medium heat and add the sliced mushrooms. Cook for about 10 minutes, stirring occasionally. You want them to release all their liquid and start to brown for a better flavor.
- Add the leeks, onions, and thyme. Stir often and cook for another 5 minutes. Continue until the leeks and onions have softened.
- Add the flour, and cook until it is all mixed in about 30 seconds. Stirring constantly pour in the half & half (or milk) slowly, followed by the stock. then add the bay leaves. Bring to a boil then reduce to a simmer. Cook for another 15 minutes then remove the bay leaves.
- Work with small batches. Transfer the mixture into a blender. Whiz until it’s nice and smooth. Then pour it into another saucepan. Continue blending the rest of the mixture. (If you have an immersion hand blender then you can do this directly in the original saucepan instead)
- Return soup to a gentle simmer. Now season it with kosher salt and ground black pepper to your taste. Cook for another 5 minutes before serving.
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