Cream of Mushroom Soup with Crispy Leeks
When I think of Cream of Mushroom Soup, I automatically think of the lumpy, bland stuff that comes from a can and is best hidden deep within a casserole somewhere.
This is not that.
This Cream of Mushroom soup is amazing. It has a deep mushroom flavor complemented with fresh thyme and salted crispy leeks. I loved it so much that I ate it two weekends in a row and am still craving it. I bet it'd be a particularly welcome dinner choice for those of you being blasted with snow right about now, but even if you're in Fiji or something, I think you should go for it!
Cream of Mushroom Soup with Crispy Leeks
Recipe by: Adapted from Phyllis Hoffman's Celebrate Magazine
Yields: about 4 servings
Soup Ingredients:
4 tablespoons butter
1 cup chopped leeks
1 1/2 pound mixed sliced mushrooms (I used sliced buttons)
1 tablespoon fresh thyme
salt and pepper to taste
4 cup chicken broth
1 cup heavy cream
Crispy Leek Ingredients:
vegetable oil
2 cups thinly sliced leeks
kosher salt
Directions:
In a large pot or dutch oven, melt the butter over medium-high heat. Add leeks and saute about 5 minutes or until tender. Add the mushrooms, thyme, and salt and pepper. Cook about 12 minutes or until the mushrooms are soft the the liquid evaporates some. Add the chicken broth, bring to a bowl, and then lower the heat and simmer for about 15 minutes.
In the meantime, fry leeks. Heat 1 - 1.5 inches of oil in a skillet over medium-high heat until hot but not smoking. I tested the oil by adding a leek and seeing how appropriately it fried. When your oil is ready, add leeks and fry in batches (they won't fry well if you try all at once, so do about 3 or 4 batches). Fry until folden and remove with a slotted spoon to a plate lined with paper towels. Sprinkle with kosher salt.
After 15 minutes, transfer 1 cup of soup to a blender or food processor and process until smooth. Add this back to the pot and add the cream. Keep warm over low heat until ready to serve. Serve topped with crispy leeks.
To read about what this soup has in common with Brussels sprouts, see more photos, and share your favorite simple meal, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food
This is not that.
This Cream of Mushroom soup is amazing. It has a deep mushroom flavor complemented with fresh thyme and salted crispy leeks. I loved it so much that I ate it two weekends in a row and am still craving it. I bet it'd be a particularly welcome dinner choice for those of you being blasted with snow right about now, but even if you're in Fiji or something, I think you should go for it!
Cream of Mushroom Soup with Crispy Leeks
Recipe by: Adapted from Phyllis Hoffman's Celebrate Magazine
Yields: about 4 servings
Soup Ingredients:
4 tablespoons butter
1 cup chopped leeks
1 1/2 pound mixed sliced mushrooms (I used sliced buttons)
1 tablespoon fresh thyme
salt and pepper to taste
4 cup chicken broth
1 cup heavy cream
Crispy Leek Ingredients:
vegetable oil
2 cups thinly sliced leeks
kosher salt
Directions:
In a large pot or dutch oven, melt the butter over medium-high heat. Add leeks and saute about 5 minutes or until tender. Add the mushrooms, thyme, and salt and pepper. Cook about 12 minutes or until the mushrooms are soft the the liquid evaporates some. Add the chicken broth, bring to a bowl, and then lower the heat and simmer for about 15 minutes.
In the meantime, fry leeks. Heat 1 - 1.5 inches of oil in a skillet over medium-high heat until hot but not smoking. I tested the oil by adding a leek and seeing how appropriately it fried. When your oil is ready, add leeks and fry in batches (they won't fry well if you try all at once, so do about 3 or 4 batches). Fry until folden and remove with a slotted spoon to a plate lined with paper towels. Sprinkle with kosher salt.
After 15 minutes, transfer 1 cup of soup to a blender or food processor and process until smooth. Add this back to the pot and add the cream. Keep warm over low heat until ready to serve. Serve topped with crispy leeks.
To read about what this soup has in common with Brussels sprouts, see more photos, and share your favorite simple meal, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food