Mushroom and Leek Soup with Thyme Cream

Mushroom and Leek Soup with Thyme Cream
Photo by Stephen Sullivan


  • ¾ teaspoon freshly ground black pepper
  • 2 pounds crimini (baby bella) mushrooms
  • 6 cups chicken stock or canned low-sodium chicken broth
  • 1 ½ teaspoons salt
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 6 tablespoons all-purpose flour
  • + 2 more ingredients
    • 3 large leeks
    • 3 teaspoons fresh thyme

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come...

View full recipe at Epicurious


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