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Mushroom and Leek Cream Soup
“It breathes reassurance, it offers consolation; after a weary day,
it promotes sociability… There is nothing like a bowl of hot soup…”
Louis DeGouy, "The Soup Book"
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Broccoli, Mushroom and Leek Cream Soup
Bon Appetit Archives
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2 tablespoons unsalted butter
2 cups beef stock or broth
2 cups chicken stock or broth
2 pounds coarsely chopped broccoli
4 tablespoons unsalted butter
3/4 pound mushrooms, sliced
1/2 pound leeks, split, [washed well],
1/3 cup white wine
1/2 small shallot, minced
1/8 teaspoon dried basil
1 cup half-and-half
1 1/4 cups whipping cream
Salt and pepper to taste
2 tablespoons each butter, beef and chicken stock in a large skillet.
Place over medium-high heat, add the chopped broccoli and cook
until soft. Purée in blender
or food processor in 3 batches, adding at least 1/2 cup
stock with each
batch. Transfer to a large saucepan or Dutch oven and add remaining stock.
Heat through, stirring occasionally.
Cover and keep warm over low heat.
4 tablespoons butter in skillet and in it sauté the mushrooms and leeks.
Add to soup. Combine
the wine, shallot, and basil in a heavy medium saucepan. Reduce over medium heat until all liquid evaporates, watching
carefully to avoid scorching.
heat half-and-half and 1 cup whipping cream in small saucepan until just
hot. Whisking constantly, add cream in slow, steady stream to
shallot-basil mixture and cook over medium heat until reduced by 1/3.
Whisk cream mixture into warm soup.
(At this point, soup can be cooled
and frozen for future use.)
ready to serve, reheat soup just to simmering point.
Fold in 1/4 cup whipping cream and salt and pepper to taste.
Makes 2 1/2 quarts.
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Cream of Mushroom Soup
Master Recipe for Cream
Soup with Variations
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Index - Soup Recipe Archives
Basic Stock Recipes
Recipe Archives Index