WILD MUSHROOM, LEEK, AND POTATO SOUP


User Avatar
Member since 2006
No Video

Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup leeks, thinly sliced
4 tablespoons butter
1 cup peeled and diced potato (1 medium)
1 pound (about 8 cups) assorted wild mushrooms (shiitake, portobello, porcini, enoki), sliced
2 tablespoons flour
1 tablespoon paprika
1 quart chicken stock
2 cups heavy cream
salt and pepper
2 tablespoons chopped fresh thyme


Directions

1.In a stockpot over medium-low heat, saute the leeks in butter for 10 minutes. Gently stir in the potatoes and saute for 10 minutes longer, or until tender. Add the mushrooms and saute for 5 minutes longer. Gently stir in the flour and paprika, and simmer for 2 to 3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream; stir and cook until slightly thickened. 2.Puree in batches in a blender or food processor. Add salt and pepper to taste, stir in thyme, and serve.


Questions, Comments & Reviews



More Great Recipes: Bisque/Cream | Creamy | Dairy | Main Dish
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11273 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls