Mushroom – Cream Of Leek Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g mushrooms
- 3 leeks
- 1 clove garlic
- 0.5 liter ½ chicken broth
- 0.25 liter ¼ milk
- 3 tablespoon butter
- 1 cup crème fraîche
- 0.5 ½ cup sour cream
- 1 shot white wine, medium dry
- parsley
- 3 teaspoons herbs, mixed, frozen
- salt and pepper
- Chilli flakes, or chilli powder
Print Recipe
Pin Recipe Instructions
- Clean and quarter the mushrooms, finely dice the garlic. Cut the leek into fine rings, set aside the whole green rings of the upper half.
- Melt the butter, sauté the mushrooms, garlic and light-colored leek rings. Take out about half of the mushrooms and set aside.
- Deglaze the remaining ingredients with the wine and bring to the boil briefly. Now gradually add the chicken stock and milk, simmer over medium heat for about 8-10 minutes. Fold in the cream, then briefly remove from the heat and puree everything.
- Put the pot back on the stove and fold in the crème fraîche.
- Stir in the green leek rings, the remaining mushrooms and the herbs with the whisk and briefly bring to the boil again. Season to taste with salt, pepper and chilli.
- Serve with croutons or crusty bread.
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