Cream of mushroom soup

Cream of Mushroom Soup is a classic, but it’s so much more satisfying when made with fresh, wholesome ingredients. Homemade cream of mushroom soup is 10x better than anything you’ll get in a can. It has that slightly hearty quality we crave in cooler weather, while still feeling light and full of goodness. It feels like a warm, cozy blanket on a cold winter’s day, and once you’ve tried it homemade, you’ll see just how easy and rewarding it is. The crowning glory is the mound of crispy leeks on top, which are so flavorful and pretty. They are a great gluten-free alternative to croutons—and dare I say, even better tasting! Printed Recipe in Bio and below. Enjoy!

For the Soup:
2 tbsp (30 g) butter or olive oil (30 ml)
2 leeks, white parts only, roughly chopped
¾ cup white onion (110 g) diced
1 clove of garlic, sliced
16 oz (453 g) cremini mushrooms, sliced
4 cups (950 ml) chicken stock or vegetable broth
1 tbsp (15 ml) cream (fine to omit if making Vegan)
1 tsp thyme (5 ml) minced
salt and pepper to taste

For the Garnish:
1 tbsp (15 ml) olive oil
2 leeks, white parts only cut into thirds and sliced into thin strips
fresh thyme to taste
Freshly cracked pepper

METHOD:

In a large stock pot melt butter until foamy, add the 2 chopped leeks, onion and garlic. Season with salt and pepper to taste. Cook until soft and tender.
Add mushrooms and cook until mushrooms release their juices. Add thyme. Add chicken stock and simmer for 5 minutes.

Transfer soup to a blender and blend in batches until smooth.
Transfer the soup into a cleaned-out stock pot. Add cream. Set aside.
Heat olive oil on medium-high in a large skillet. Add leeks and sauté until golden brown and crispy. Season with salt and pepper.

Ladle soup into bowls, top with freshly grated pepper and thyme leaves, and pile crispy leeks on top. Yummy!!

Cream of mushroom soup is one of my favorites for fall and it couldn’t be easier to make. Once your butter is foamy, then you can add your leaks, some white onion, garlic, salt and pepper to taste, and then cook it down until they’re nice and translucent. Then you’ll add your mushrooms. I use cremeni mushrooms because I think they’re more flavorful. Cook them down until they’re nice and softened and begin to release their juices. Then you can add some fresh thyme. You can use either chicken stock or vegetable stock if you want to keep it vegetarian. And then you want to just let it simmer and then whirl it up in a blender. Then pop it into your cleaned out stock pot. Add some heavy cream. Give it a stir. And here’s the best part, the crispy leak garnish. Cut your leaks into matchixs and then sauté them in a pan with lots of olive oil. You want to have them nice and soft and fragrant before you increase the heat. And then get them nice and crispy. They should look like this. Season with salt and pepper. And then you can ladle out your soup into some soup bowls. Add those delicious crispy leaks and you will have one delicious fall soup. Yum.