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August 2, 2011
Leek & Mushroom Soup
Heart-warming Soups
Prep time:
23 minutescooking time:
44 minutes“Grandma always had a loaf of freshly made Irish soda bread on the table with this soup.”
Ingredients
Serves 8
- 6 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chopped leeks
- 16 ounces mushrooms, sliced
- 4 cups finely chopped peeled potatoes
- 1 (49-ounce) can plus 1 (32-ounce) can chicken broth, divided
- 1/2 teaspoon each salt, black pepper and dried tarragon
- 1 cup each whipping cream and milk
- 1/4 cup chopped fresh parsley or 11/2 tablespoons dried parsley
Directions
1
Melt butter in a large saucepot over medium-high heat. Sauté onion and garlic in hot butter, stirring continually, until tender, about 2 minutes. Add the leeks. Cook, stirring frequently, until leeks are tender, about 4 minutes.
2
Stir in mushrooms. Cook the mixture, stirring frequently, for 5 minutes.
3
Add potatoes and enough chicken broth to cover. Cook over medium-low heat, stirring occasionally, until potatoes are tender, about 20 minutes.
4
Process potato mixture in a food processor or blender until pureed. Return mixture to saucepot.
5
Add remaining broth, salt, black pepper and tarragon and mix well. Cook, stirring occasionally, for 10 minutes. Stir in whipping cream, milk and parsley. Cook just until heated through, about 3 minutes. Serve immediately.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Because their big leaves can hold grit, Grandma made sure she cleaned leeks thoroughly. She cut off the ends, then the dark green, tough leaves at the top, then sliced the leeks lengthwise. She held the cut halves under running water and let the water flow around all the layers. Two large leeks are enough to yield 4 cups of chopped leeks.
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