Mushroom & Leek Soup

It’s pretty chilly, so this amazing soup really helped fight off the cold. Homemade soup is so much richer and more flavorful than the canned variety. Plus, the leftovers make an amazing tuna casserole.

  • 1 lb Mushrooms; chopped
  • 1 medium Onion; chopped
  • 3 cloves Garlic; minced
  • ½ cup Leek; chopped
  • ½ cup Flour
  • 8 cups Chicken Broth
  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Salt
  • 1 teaspoon Herbs de Provence
  • ½ teaspoon dried Basil
  • Salt and Pepper to taste
  • ½ cup Heavy Cream

  1. Heat a dutch oven over medium-high heat and add a liberal drizzle of olive oil. Sauté the mushrooms and onions until tender before adding in the garlic and leeks. Continue to sauté until the garlic is fragrant; about 2 minutes
  2. Sprinkle in the flour and stir until the vegetables are evenly coated and the flour starts to brown. Slowly whisk in the broth and add the seasonings, tasting and seasoning accordingly. 
  3. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 20 minutes
  4. Pour in the cream and cook, stirring continually for 10 minutes or until the soup is heated through. 
  5. Enjoy!

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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