2 tbsp 30 ml) butter, 3 cups (750 ml) chopped leeks (white and light green parts), 1/2 tsp (2 ml) dried thyme or marjoram, 4 cups (1 l) sliced mixed mushrooms (button, cremini, shiitake, oyster), 3 cups (750 ml) chicken or vegetable stock, 1 cup (250 ml) milk, 1 tbsp (15 ml) white or red wine vinegar, Salt, Pepper, 1 cup (250 ml) 35 % whipping cream, 1 tbsp (15 ml) finely chopped fresh chives.
In a pot, melt butter over medium heat; cook leeks and thyme, stirring, for about 5 min or until soft. Increase heat to medium-high; add mushrooms and cook, stirring, for about 8 min or until golden. Add stock; bring to a boil. Reduce heat and simmer for 5 min or until vegetables are soft. In blender or food processor, in batches, or with immersion blender, purée until smooth. Return to pot (if necessary). [Read more…]
Leek and mushrooms soup