Leek and Mushroom Soup
Soup is liquid comfort. ~Author Unknown
I came across this link on facebook last week, and fell in love! Mark Bittman is a total genius for putting this together! Thanks Mark!
Soup, soup and more soup–except it is easier than you can imagine! This is the only go-to soup making page you will ever need–in excellent simplicity!
Mark Bittman’s Customizable Soups
Here is one of our favourite soups–so easy (especially when you have some chicken or turkey stock in the freezer!
Leek and Mushroom Soup (from Taste of Home.com)
- 2 large leeks (white portion only), thinly sliced
- 1/2 pound sliced fresh mushrooms
- 1 garlic clove, minced
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 2-3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
In a large pot, saute the leeks, mushrooms, tarragon and pepper in butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended and cook for 1-2 minutes; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.Take off of heat and add cream stirring until well combined.
Enjoy!
