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American · Soup
Creamy Mushroom Soup
Mixed mushrooms cooked in butter until their water is gone and they brown, simmered with leek, onion, thyme, milk and stock, then blended and sieved and topped with a handful of deeply browned slices.
- YieldServes 6
- Hands-on45 min
- Total1 h
- Difficulty
Ingredients
- 900 gmixed mushrooms such as button, portobello and shiitake, cleaned and sliced 6 mm thick
- 55 gunsalted butter, divided 45 g and 10 g
- 1large leek, white and pale green only, halved lengthwise and cut into 6 mm half-moons
- 1medium onion, thinly sliced
- 2 tspfresh thyme leaves, divided
- 3 tbspplain (all-purpose) flour
- 240 mlmilk
- 950 mllow-sodium chicken stock, plus more to thin
- 2 leavesbay leaves
- to tastekosher salt and freshly ground black pepper
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