• 0890dbb190359e942d9f8479c6827d63

Creamy Mushroom Soup

yum

Prep
Cook
Serves 5people
Ingredients
4
tbsp unsalted butter
3
lb cremini mushrooms, hand broken
2
leeks, white and light green parts only, halved lengthwise and chopped
salt and pepper
4
garlic cloves, minced
2
tsp chopped fresh thyme
6
cups low-sodium beef broth
1/2
cup Madeira, plus additional for serving
1
cup heavy cream
2
tsp lemon juice
Directions
1.
A: Melt butter in large dutch oven over medium-high heat, stirring constantly, until butter is golden brown and has nutty aroma, appx. 3 minutes. Add mushrooms, leeks, 1/2 t salt, and 1/4 t pepper, and cook, covered, until mushrooms release their liquid, appx. 5 minutes. Remove lid and cook, stirring occasionally, until liquid has evaporated, appx. 15 minutes. Remove 2/3 c mushroom mixture, chop fine, and reserve.
2.
B: Add garlic and thyme to pot with remaining mushroom mixture and cook until fragrant, appx. 30 seconds. Stir in broth and sherry and bring to boil. Reduce heat to medium-low and simmer, covered, until mushrooms and leeks are completely tender, appx. 20 minutes.
3.
C: Puree soup in blender (unless you want to go the extra step like I did!) until smooth. Return pureed soup to pot, stir in half & half, lemon juice, and chopped reserved mushrooms and return to simmer. Season with salt and pepper. Serve, drizzling individual portions with additional sherry and sprinkling with chives.

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