This particular method for making soup takes 60 minutes from start to finish and the active work time is about 20 minutes. The amount of chopping is minimal and there aren’t a lot of dishes to do at the end. The final product is remarkably elegant and would make a gorgeous first course for a dinner party (invite me so that I don’t always have to do the cooking, not that I mind cooking – but one day off would be nice). We are quite fond of soup and salad for dinner on a school night. This one I can pull together in midst of a large amount of kid related activity. The only part that takes slightly more attention is softening the leeks. Don’t burn them. Crunchy leeks are not what we’re after.
Creamy Mushroom Soup (six servings)
- 2 tablespoons best quality butter
- 2 leeks, washed carefully, white parts only, finely sliced
- 2 shallots, finely diced
- ½ cup dry white wine
- 20-oz sliced crimini mushrooms
- 2 cups Portobello mushrooms, coarsely chopped
- 6 cups chicken broth (will work just as well with vegetable broth)
- 1 tablspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon salt
- ½ teaspoon white pepper
- 1 cup cream
- chopped chives for garnish
Heat butter in a soup pot or Dutch Oven. Add the leeks and shallots and sauté until soft, about 10-12 minutes. Add the mushrooms and white wine and sauté for 10 minutes. Add the chicken stock and simmer until the mushrooms are just soft (not mushy), about 15 minutes. Add the lemon zest and lemon juice.
Put the mushrooms and the stock in a blender (depending on the size of your blender you’ll need to do this in 2-3 batches). Process until smooth. Pour processed soup back into your soup pot.
Whisk in the cream, salt and white pepper. Serve garnished with chopped chives.