Mushroom and Leek Soup with Thyme Cream

Ingredients for Mushroom and Leek Soup with Thyme Cream

• 120ml double cream

• 3 teaspoons fresh thyme, chopped

• 6 tablespoons (3/4 stick) unsalted butter

• 900g crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (2525ml )

• 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (600ml )

• 6 tablespoons plain flour

• 1450ml chicken stock or canned low-sodium chicken broth

• 1 1/2 teaspoons salt

• 3/4 teaspoons freshly ground black pepper

How to make Mushroom and Leek Soup with Thyme Cream

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavours. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)

Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.