Cream of Mushroom Soup

Kathy Kato (epicurious)
No ratings yet

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.

Comments (0)

No comments yet. Be the first to comment!

Please log in to add comments.

Recipe Statistics

23 Views
0 Ratings
0 Comments
Mar 2013 Added