Mushroom and Leek Soup with Thyme Cream Recipe

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Ingredients

Count

Nutrition

745

Calories

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Ingredients:

Serving

1/2 cup heavy cream
3 tsp fresh thyme, chopped
6 tbsp (3/4 stick) unsalted butter
2 lb crimini ( baby bella) mushrooms , cut into 1/4-inch-thick slices (10 1/2 cups)
3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
6 tbsp all-purpose flour
6 cups chicken stock
1 1/2 tsp salt
3/4 tsp freshly ground black pepper

Directions:

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
Test-Kitchen Tip: Leeks can be grittythey need to be washed well before cooking. Chop the white and pale green parts only (the dark green top is bitter and should be discarded), and place them in a bowl of cold water. Stir them briskly to loosen dirt, then let them stand for a few minutes so the grit can sink to the bottom of the bowl. Lift the leeks out of the water, leaving the grit behind, and transfer them to a sieve to drain.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	745.47 Kcal (3121 kJ)
Calories from fat	659.64 Kcal
		% Daily Value*
Total Fat	73.29g	113%
Cholesterol	197.89mg	66%
Sodium	712.59mg	30%
Potassium	733.94mg	16%
Total Carbs	16.63g	6%
Sugars	5.87g	23%
Dietary Fiber	1.41g	6%
Protein	10.42g	21%
Vitamin C	0.6mg	1%
Vitamin A	0.8mg	28%
Iron	0.1mg	1%
Calcium	54.3mg	5%

Amount Per 100 g
Calories	189.62 Kcal (794 kJ)
Calories from fat	167.79 Kcal
		% Daily Value*
Total Fat	18.64g	113%
Cholesterol	50.34mg	66%
Sodium	181.26mg	30%
Potassium	186.69mg	16%
Total Carbs	4.23g	6%
Sugars	1.49g	23%
Dietary Fiber	0.36g	6%
Protein	2.65g	21%
Vitamin C	0.1mg	1%
Vitamin A	0.2mg	28%
Calcium	13.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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