Cream Of Mushroom Soup Recipe

Name: Cream Of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 2 large leeks, washed and thinly sliced; 1 pound (4 cups) sliced mushrooms; 1 - 2 cloves garlic, finely chopped; 1/4 cup flour; 1 tsp salt; 1/4 tsp pepper; 1 tbsp fresh dillweed; 6 cups of chicken broth or vegetable broth; 1 cup heavy or light cream

Servings: persons

1/2 cup butter
2 large leeks, washed and thinly sliced
1 pound (4 cups) sliced mushrooms
1 - 2 cloves garlic, finely chopped
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 tbsp fresh dillweed
6 cups of chicken broth or vegetable broth
1 cup heavy or light cream

1
1. Heat the butter in a heavy saucepan or Dutch oven and saute the leeks until tender. Add the garlic and mushrooms and cook 8-10 munutes, or until the mushrooms are wilted.
2
2. Sprinkle flour over vegetables and cook, stirring 3 minutes. Add salt, pepper, dill and broth. Bring to a boil, cover, and simmer 20 minutes. Cool slightly.
3
3. Puree the mixture in batches in a food processor, or with an immersion blender until smooth. It may be refrigerated at this point.
4
4. Pour back into saucepan. Bring to a boil, stir in cream, and reheat but do not boil. Serve immediately.

1092

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 2 large leeks, washed and thinly sliced, 1 pound (4 cups) sliced mushrooms, 1 - 2 cloves garlic, finely chopped, and more.

Yes, Cream Of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Mushroom Soup

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