Ingredients
- 10 oz Cremini Mushrooms, chopped
- 10 oz Shitake Mushrooms, chopped
- 1 tbsp olive oil
- 6 tbsp unsalted butter
- 1 onion, chopped
- 1 celery stalk
- 2 tsp chopped fresh thyme
- 2 cup chopped leek
- 1/4 cup all-purpose flour
- 2 tsp chopped fresh parsley
- 1 quart vegetable Stock or Broth
- salt to taste
- pepper to taste
Directions
- Start by removing the stems from the mushrooms and cleaning them with a damp paper towel. Cut into ¼“ thick slices.
- Heat 1 Tablespoon of butter and 1Tablespoon of olive oil in a medium saucepan over a medium flame. Add mushrooms, chopped onion, celery, thyme, salt and pepper, stirring occasionally until tender, set aside. Add 1 quart of Vegetable Stock and bring to a boil. {You can add more stock or water if you like your soup on the thinner side} Reduce to a simmer for 30 minutes or until the vegetables are tender. Strain the vegetables reserving the broth. Set aside.
- In another sauté pan, add 4 Tablespoons of butter over low to medium heat, add the chopped leeks and sauté until tender. Add ¼ cup of flour and stir. Add 1 ladle at a time of the reserved broth until it starts to thicken, stir until smooth. Turn the heat off and add the reserved vegetables.
- In a food processor, add half of the vegetable mixture and slowly add reserved liquid. Pulse until smooth. You may have to do this in batches.
- Ladle into bowls and garnish with fresh parsley!
{Optional} Sauté some extra mushrooms, season with salt, pepper and fresh thyme to garnish your soup.
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