Cream of Mushroom Soup

Kathy Kato (epicurious)
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Ingredients

  • 2 Tbsp butter
  • 3 leeks, halved, thinly sliced (white and pale green parts only)
  • 2 lbs button mushrooms, sliced
  • 2 1/2 lbs cloves garlic, minced
  • 1/4 cup long-grain white rice (optional)
  • 3 1/4 cups chicken broth
  • 3/14 cups beef broth
  • 1/2 cup whipping cream

Instructions

1

Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes.

2

Increase heat to medium-high. Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes.

3

Add garlic; sauté 1 minute.

4

Stir in rice. Add 31/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes.

5

Cool slightly. Working in batches, puree soup in blender until smooth.

6

Return soup to pot. Stir in cream. Thin with more chicken broth, if desired.

7

Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving.

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Mar 2013 Added