Mushroom and Leek Soup with Thyme Cream
Mushroom and Leek Soup with Thyme Cream is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using electric mixer, beat cream just until soft peaks form.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing electric mixer, beat cream just until soft peaks form.
Fold in 2 teaspoons thyme.
Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead.
If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking.
Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes.
Transfer to large bowl.
In same stock pot over moderate heat, heat remaining 2 tablespoons butter.
Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes.
Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed.
Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme.
Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered.
Reheat before serving.).
Divide soup among 8 bowls and top each portion with dollop of thyme cream.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.