Mushroom And Leek Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until softened.
• STEP 2.Add sliced mushrooms and minced garlic to the pot. Cook until mushrooms are browned and tender.
• STEP 3.Pour in vegetable broth and add fresh thyme. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
• STEP 4.Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
• STEP 5.Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
• STEP 6.Reheat the soup over low heat until warmed through. Serve hot with a sprinkle of fresh thyme on top.

Cooking Tips

• Make sure to thoroughly clean the mushrooms before slicing them.
• For a lighter version, you can substitute the heavy cream with milk or coconut milk.
• If using a regular blender, blend the soup in batches and be careful when blending hot liquids.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
• Serve the mushroom and leek soup hot with a side of crusty bread or a salad for a complete meal.