Description
A rich, velvety soup made with tender mushrooms, sweet leeks, cream, and aromatic garlic. Perfect for cozy dinners or entertaining.
Ingredients
1 tablespoon olive oil
4 garlic cloves, minced
1 medium onion, diced
¼ teaspoon salt
¼ teaspoon black pepper
16 ounces white mushrooms, sliced
4 ounces shiitake mushrooms, sliced
2 leeks, cleaned and thinly sliced
2 cups heavy cream
3 cups vegetable broth
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add diced onion, minced garlic, salt, and black pepper. Sauté until the onions become translucent, about 4-5 minutes.
3. Lower the heat to medium. Add the sliced mushrooms and leeks. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 15 minutes.
4. Pour in the heavy cream and vegetable broth. Stir well and bring the mixture to a gentle boil.
5. Reduce heat and simmer for 5 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup to your desired consistency.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute part of the cream with vegetable broth or coconut milk. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American