Leek and Mushroom Soup 1979 Recipe

Name: Leek and Mushroom Soup 1979
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salted butter; 3 cups leeks, white and light green part; ½ teaspoon dried thyme; 4 cups mixed mushrooms, sliced mixture of white button, cremini, shitake and oyster; 3 cups chicken broth; 1 cup whole milk; 1 tablespoon white wine vinegar; 1 dash salt; 1 dash pepper; 1 cup whipping cream; 1 tablespoon finely chopped fresh chives

Servings: persons

2 tablespoons salted butter
3 cups leeks, white and light green part
½ teaspoon dried thyme
4 cups mixed mushrooms, sliced mixture of white button, cremini, shitake and oyster
3 cups chicken broth
1 cup whole milk
1 tablespoon white wine vinegar
1 dash salt
1 dash pepper
1 cup whipping cream
1 tablespoon finely chopped fresh chives

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
Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned.
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
Blend by your method of choice, blender or processor, until smooth.
5
Return to saucepot and stir in the whole milk and heat until steaming, without boiling.
6
When it is steaming add the white wine vinegar, season with salt and pepper.
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
Gently stir the thickened chive cream into the steaming soup.
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
Also you can use vegetable stock instead of chicken stock if desired.

652

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons salted butter, 3 cups leeks, white and light green part, ½ teaspoon dried thyme, 4 cups mixed mushrooms, sliced mixture of white button, cremini, shitake and oyster, and more.

Yes, Leek and Mushroom Soup 1979 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.

Leek and Mushroom Soup 1979

How did you like this recipe?

Frequently Asked Questions