Cream of Mushroom and Leek Soup

Print

With ImageWithout Image

Mushroom and Leek Soup

Author: Lauren Nicholsen

This cozy and creamy soup is the perfect fall favorite!

Ingredients

• 1 large leek 
• 1 large onion
• 20-30 baby portobello mushrooms
• 1 stick of butter
• 1/4th cup of flour 
• 32oz Chicken Bone Broth
• 3 tbsp of Sherry 
• 1 cup of heavy whipping cream

Instructions

1. Add 3 tbsp of butter to a dutch oven or deep pot. Once melted, add your diced leeks and diced onions. On low heat, let these wilt to a translucent consistency. While these are cooking down, add 3 more tbsp of butter to keep the onions nicely coated. 3-5 minutes.
2. After the onions have stewed down, add the diced mushrooms and continue to stew down. 5 minutes. 
3. Once the onions and mushrooms are cooked down, add 1/4th cup of flour slowly adding a little in at a time and mixing it well to fully coat all the mushrooms. ( This will thicken your soup!)
4. Add 32oz of Chicken bone broth and let it come to a simmer. then add sherry. Let this stew down for 10 minutes on super low heat.
5. Add 1 cup of heaven whipping cream on slow heat and fold it all together! 
6. Season with salt, pepper and cayenne pepper if you want a kick!
7. Enjoy!

Did you make this recipe?

Tag @mrslaurennicholsen on instagram and hashtag it #cookwithme