creamy leek and mushroom soup

Two of our favorite veggies – mushrooms and leeks – combine here for the perfect winter soup.

2 leeks, chopped (use white and light green parts)
4-5 oz. each of cleaned fresh shiitake, portobello and cremini mushrooms
1 Tbsp extra virgin olive oil
1 stick butter
1 medium yellow onion, chopped
2 sprigs of thyme
3 Tbsp all-purpose flour
1 cup dry white wine
1/2 cup heavy cream
1 cup half-and-half
handful of fresh flat-leaf
parsley, chopped
sea salt and black pepper

Clean and chop mushrooms into large bite-sized pieces.

In a large pot, heat olive oil and about a tablespoon of the butter. Add half the chopped mushrooms, all of the onion, one sprig of thyme, and large pinch each of salt and pepper. Cook over medium heat until veggies are softened – about 10 minutes. Add 6 cups water, bring to a boil and lower the heat. Simmer for 20 to 30 minutes. Strain, separating and saving the veggies and liquid stock.

In a separate large pot, heat remaining butter and then add the leeks. Cook over low heat for 15 to 20 minutes, until leeks turn a light brown. Add the remaining mushrooms and cook for 10 minutes – until tender. Add the flour and cook another minute. Add the wine and scrape up bits from the bottom of the pot. Add the mushroom stock, thyme leaves from the second sprig, and generous pinches of salt and pepper and bring to a low boil. Lower heat and simmer for 15 minutes.

Add the half-and-half, cream, and parsley. Taste and add salt and pepper as needed. Makes 4 to 6 servings.

Recipe submitted by Yorktown Assisted Living
2276 Catherine Street in Cortlandt Manor, NY; 914-737-2255

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