Leek and mushroom soup

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Leek and mushroom soup you would just love for its full and earthy flavours of leeks and exotic mushrooms. This easy-to-make soup provide a delightful start to a meal at any time of year. Try to find mushrooms with rich flavour, even better if you can mix several different types (shiitake, porcini, oysters, white mushrooms, chanterelle…) . There are many edible varieties of mushrooms, many of which are available at specialty shops, natural grocers, and from farmers markets. Serve hot with fresh or toasted bread. It goes very nice with garlic bread.


2 tbsp (30 ml) butter
3 cups (750 ml) chopped leeks (white and light green parts)
1/2 tsp (2 ml) dried thyme or
4 cups (1 l) sliced mixed mushrooms (button, cremini, shiitake, oyster)
3 cups (750 ml) chicken or
vegetable stock
1 cup (250 ml) milk
1 tbsp (15 ml) white or
red wine vinegar
1 cup (250 ml) 35 % whipping cream
1 tbsp (15 ml) finely chopped fresh chives

In a pot, melt butter over medium heat. Cook leeks and thyme, stirring, for about 5 min or until soft. Increase heat to medium-high then  add mushrooms and cook, stirring, for about 8 min or until golden.

Add stock.  Bring to a boil. Reduce heat and simmer for 5 min or until vegetables are soft. In blender or food processor, in batches, or with immersion blender, purée until smooth. Return to pot (if necessary).

Stir in milk and reheat over medium-low heat until steaming. Do not boil. Stir in vinegar and season to taste with salt and pepper.

Just before serving, in a bowl, whip the cream until thickened but not stiff. Stir in chives. Gently stir into soup.