This warm, comforting soup is a unique blend of three mushroom varieties, savory leeks, and a spice blend of garlic and sweet dill. The flavorful broth has a creamy base of milk, heavy whipping cream, and chicken stock. It is ready to serve to your family in less than an hour.  Smart Recipes, American Recipes, Chicken,Dairy,Vegetables Recipes, Recipes Chicken,Dairy,Vegetables American Creamy Leek and Mushroom Soup Creamy Leek and Mushroom Soup Recipe | CHEFBear.net PT45M Serves 6 1/4 Cup Extra-Virgin Olive Oil 3 Cloves Garlic 2 3/4 Cups Leeks 4 Cups Wild Mushrooms 4 Cups Button Mushrooms 5 Tablespoons All-Purpose Flour 1 Tablespoon Fresh Dill 3/4 Teaspoon Salt 1/2 Teaspoon Freshly Ground Black Pepper 3 Cups Chicken Stock 1/2 Cup Whole Milk 2/3 Cup Heavy Whipping Cream 1 1/2 Tablespoons Sherry Vinegar In a large Dutch oven over medium-high heat 2 tablespoons of olive oil. Sauté garlic and leeks for 3-4 minutes. Add mushrooms and remaining oil and saute for 10 minutes or until mushrooms are softended. Add flour, dill and salt & pepper and stir continuously for 2 minutes. Stir in the chicken stock, and bring to a boil, reduce to a simmer for 10 minutes. Stir in milk & cream, simmer for another 5 minutes and remove from the heat. Stir in the sherry vinegar and serve.

Creamy Leek and Mushroom Soup

Creamy Leek and Mushroom Soup Recipe


This warm, comforting soup is a unique blend of three mushroom varieties, savory leeks, and a spice blend of garlic and sweet dill. The flavorful broth has a creamy base of milk, heavy whipping cream, and chicken stock. It is ready to serve to your family in less than an hour. 

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Recipe Information

Flavor Profile

American

Protein

Chicken,Dairy,Vegetables

Category

Soups

Serves

6

Total Time

45 Minutes

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Ingredients

      • 1/4 Cup Extra-Virgin Olive Oil
      • 3 Cloves Garlic (Minced)
      • 2 3/4 Cups Leeks (White & Light Green Parts Only, Finely Diced)
      • 4 Cups Wild Mushrooms (Sliced)
      • 4 Cups Button Mushrooms (Sliced)
      • 5 Tablespoons All-Purpose Flour
      • 1 Tablespoon Fresh Dill (Minced)
      • 3/4 Teaspoon Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 3 Cups Chicken Stock
      • 1/2 Cup Whole Milk
      • 2/3 Cup Heavy Whipping Cream
      • 1 1/2 Tablespoons Sherry Vinegar

Directions

  1. In a large Dutch oven over medium-high heat 2 tablespoons of olive oil. Sauté garlic and leeks for 3-4 minutes. Add mushrooms and remaining oil and saute for 10 minutes or until mushrooms are softended.
  2. Add flour, dill and salt & pepper and stir continuously for 2 minutes. Stir in the chicken stock, and bring to a boil, reduce to a simmer for 10 minutes.
  3. Stir in milk & cream, simmer for another 5 minutes and remove from the heat. Stir in the sherry vinegar and serve.



Nutrition & Cost Facts

Calories

304 kcal

Carbs

21 g

Fat

21 g

Protein

9 g

Cost Per Serving

$1.66

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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