Scain's Cream of Mushroom and Leek Soup. In a stock pot on medium add olive oil and butter. Free carb counter and keto diet tracker for the low carb and ketogenic diet. Track exercise, weight, ketones, blood glucose, and body measurements.
You can have Scain's Cream of Mushroom and Leek Soup using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Scain's Cream of Mushroom and Leek Soup
- You need 2 of leeks, chopped and rinsed.
- It’s 8 oz of baby Bella mushrooms, stems removed and chopped thin.
- It’s 3 tbsp of olive oil.
- It’s 1 tbsp of butter.
- You need 1/2 cup of white wine.
- Prepare 4 cups of veggie broth.
- Prepare 1 tsp of thyme.
- It’s 1/2 cup of half & half.
- It’s 3/4 cup of heavy cream.
- Prepare of salt and pepper.
- It’s 2 tbsp of fresh parsley.
- It’s 1/4 cup of flour.
Season with salt and pepper to taste. Melt butter in a Dutch oven over medium-high heat. I could wax poetic about the fall season; how the crisp, cool air lends itself to thoughts of those warm, comfort foods that just seem perfect for this season. Wash leeks very well; slice and use white and green tender parts only.
Scain's Cream of Mushroom and Leek Soup instructions
In a stock pot on medium add olive oil and butter. Toss in leeks and stir, cook 15 min until very soft.
Add mushrooms and a pinch of salt. Stir, cook 10 min.add flour, cook a minute..
Add wine, let it come to boil then add broth, thyme, a pinch of salt and pepper. Let simmer about 10 min..
Add cream and half & half, let simmer on low about 10 min. Serve with fresh parsley on top..
Blend in flour, salt and cayenne. Gradually stir in broth and milk. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper,. Leek and mushroom soup is earthy and satisfying.
