Creamy Leek & Mushroom Soup
shared by Jennifer
Creamy Leek & Mushroom Soup
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT30M
- Cook Time: 30 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
In a large Dutch oven over medium-high heat 2 tablespoons of olive oil. Sauté garlic and leeks for 3-4 minutes. Add mushrooms and remaining oil and saute f
Ingredients:
- 1/4 Cup Extra-Virgin Olive Oil
- 3 Cloves Garlic (Minced)
- 2 3/4 Cups Leeks (White & Light Green Parts Only, Finely Diced)
- 4 Cups Wild Mushrooms (Sliced)
- 4 Cups Button Mushrooms (Sliced)
- 5 Tablespoons All-Purpose Flour
- 1 Tablespoon Fresh Dill (Minced)
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 3 Cups Chicken Stock
- 1/2 Cup Whole Milk
- 2/3 Cup Heavy Whipping Cream
- 1 1/2 Tablespoons Sherry Vinegar
Directions:
- In a large Dutch oven over medium-high heat 2 tablespoons of olive oil. Sauté garlic and leeks for 3-4 minutes.
- Add mushrooms and remaining oil and saute for 10 minutes or until mushrooms are softended.
- Add flour, dill and salt & pepper and stir continuously for 2 minutes. Stir in the chicken stock, and bring to a boil, reduce to a simmer for 10 minutes.
- Stir in milk & cream, simmer for another 5 minutes and remove from the heat. Stir in the sherry vinegar and serve.