Leek and Mushroom Soup 1979

1. 1

   In a large pot melt the butter along with the thyme, and the two leeks cooking until soft about fifteen minutes or so.

2. 2

   Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned.

3. 3

   Add the chicken stock and bring to a boil, then reduce the heat and simmer for ten minutes until all the vegetables are soft.

4. 4

   Blend by your method of choice, blender or processor, until smooth.

5. 5

   Return to saucepot and stir in the whole milk and heat until steaming, without boiling.

6. 6

   When it is steaming add the white wine vinegar, season with salt and pepper.

7. 7

   Just before serving whip the cream , not stiff, to the constistency of a thick sour cream and fold in the fine chopped chives.

8. 8

   Gently stir the thickened chive cream into the steaming soup.

9. 9

   I usually ladle the hot steaming soup into bowls, and place a heaping tablespoon of the thickened cream on top, and let each stir into their own soup.

10. 10

    Also you can use vegetable stock instead of chicken stock if desired.

* Per serving · 4 servings · Values may vary.