Thursday, January 22, 2015

Mushroom Leak Soup

Alright - it's been awhile, but I am going to try and get back into regular posts!
We bought a house, remodeled said house, had 2 boys in football on 2 different teams at the same time and life just got in the way for a bit! But here goes...

I made an AMAZING yummy soup a couple weeks ago, gave the recipe to my cousin and she's made it twice a week since then for her kids and husband. I also brought some to work for a co-worker and he LOVED it! Guess it must be good, huh!?

Who doesn't like mushrooms and onions and garlic - and creamy soup!

My kids LOVED this, my husband liked it - but wanted a chunky consistency, hence the reason I now end up with 2 pots of soup at the end of the night :)

What you will need:

• 1 T Olive Oil (or butter, or coconut oil)
• 1 1/2 lbs assorted mushrooms, sliced
• 2 leaks (or 1/2 large onion)
• 3-4 cloves garlic
• 1/4 c flour
• 1/2 c white wine
• 3 cups broth, vegetable or chicken
• thyme, sage to taste
• 16 oz milk, heavy cream, soy milk or non-fat evaporated milk (or a combination of these)
• salt and pepper to taste

How to do it:

Melt some butter/oil/coconut oil in a large pot on medium heat.

Chop up 1 1/2 lbs of mushrooms - what kind you use are your choice - I like crimini and shiitake, but you can use regular old button mushrooms too if you prefer. Or go for something exotic!!
You also want to chop up the leaks/onions.

Now - how you want your soup will dictate how you cut up the above mushrooms and leaks.onions. If you are going to puree your soup for a creamy consistency, just a rough chop is fine. If you are not going to be pureeing the soup, you will want to slice the mushrooms pretty consistently and the leak/onion into bite sized pieces, whether that means diced or sliced - it's your choice.

K - back to the soup! Add them to the pan and cook them down for 8-10 minutes until softened. Add in 3-4 cloves of chopped garlic and saute for a few additional minutes. Add in the flour and stir well, cooking for an additional 8-10 minutes, stirring regularly.

Deglaze the pan with a 1/2 cup white wine, scraping any browned bits off the bottom of the pan, then add in 3 cups of broth. Stir well to combine.

At this point, I also added in a teaspoon of fresh thyme leaves and a pinch of sage.

Simmer on med heat for 30 minutes, stirring occasionally. Taste and add salt and pepper to your liking.

Now - if you're like my husband, and you like chunky soup, lower the heat, stir in 16 oz. of milk/heavy cream/soy milk/non-fat evaporated milk, serve and enjoy!

If you're like me, and want a smooth creamy amazingly delicious soup (can you tell I'm prejudice??) you'll pull out your trusty Vitamix and blend the crap outta that soup, a little at a time, with the milk/heavy cream/soy milk/non-fat evaporated milk added in, then return it to the pot to keep warm - serve and enjoy!

I recommend serving this with warm crusty bread and a fresh green salad.

I'll try and get some pictures added in the next couple of days.



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