Categories: Soups
Ingredients
- 4 portobello mushroom caps, chopped
- 1 tablespoon butter or olive oil
- 4 cups stock (chicken, vegetable, or whatever)
- 1 cup half and half
- 4 leeks, chopped
- 3 tablespoons flour
- salt and pepper to taste
Directions
-
Clean the mushrooms with a damp cloth and chop them into smaller pieces.
-
Melt the olive oil or butter in a large soup pot over medium heat. Add the leeks and saute them until soft, about 3 minutes.
-
Add the mushrooms and saute until they’re slightly browned, about 5 minutes. This is not the most ideal mushroom saute, as the pan will be a little crowded.
-
As the mushrooms are cooking, whisk together the flour and stock in a separate bowl. After 5 minutes, slowly add the stock and flour to the mushroom/leek mixture.
-
Bring the soup to a boil for 1 minute, stirring frequently.
-
Reduce the heat to low and stir in the half and half. Let the soup simmer for about 10 minutes or longer, depending on desired thickness and heat.
-
Season to taste and serve with bread!