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Thursday, December 4, 2008

Leek and Mushroom soup

This is one of my favorite soups. It's quick, it's easy to make, and it's utterly delicious.

Leek and Mushroom Soup

* 1/2 cup cream
* 3 tsp fresh thyme, or 1 tsp dried Thyme
* 6 tablespoons (3/4 stick) butter
* 2 pounds mushrooms, chopped
* 3 large leeks, chopped
* 6 tablespoons flour
* 6 cups chicken or vegetable stock
* 1 1/2 tsp salt
* 3/4 tsp black pepper

Mix cream and 1/2 thyme and put in refrigerator and let flavors meld. You may leave the thyme out of the cream if you prefer, but it's better with it.

Heat butter in saucepan. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 to 30 minutes.

Top each portion with generous serving of thyme cream.