Mushroom soup will always and forever take me back to when I was a little girl. When I was sick, my own super momma would make cream of mushroom soup, and she would bring it to my bedroom on a tray so I could slurp it from under the covers. Oh, how I love her.
So whenever I’m feeling a little under the weather, or even when I’m just a little chilly on a rainy evening, there is nothing I love more than mushroom soup. You won’t find any heavy cream in this version, but the leeks and sherry give it great flavor.
I’ve been dying to try out my new hand blender, so we ended up with a pureed mushroom leek soup for this most recent pot. Most of the time, I leave big pieces of mushrooms and leeks for a more rustic style soup. Pureeing adds thickness, while the old fashioned soup has more texture. Take your pick! Or do a little of both…strain out a bit of the mushrooms and leeks before you puree, then throw them back in the pot afterward to get the best of both worlds.
If you can get your hands on some watercress, it makes a fabulous garnish. Last week my uncle brought over a bunch of watercress, fresh from a spring-fed creek in Tennessee! So along with watercress salad, we’ve been garnishing the heck out of everything. Next batch he brings, I’ll do a watercress soup.
If you love mushrooms, try this soup! It makes a big pot, so it’s great for company, too. Especially on a rainy spring night. Snug up with some soup, and shake that booty!
Mushroom Leek Soup
Prep and cook time: 20 minutes
- 2 leeks, thinly sliced (use the whole leek; both white and green parts)
- 1 pound mushrooms, sliced
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1/4 tsp garlic salt
- 1/4 tsp fresh ground pepper
- 1/4 tsp ground nutmeg
- 1/3 cup sherry (grab a bottle for under $10 at a liquor store, and store it in your cabinet for up to a year)
- 5 cups chicken or vegetable broth
- 1/2 cup fat-free evaporated milk
- salt to taste
- watercress and extra sherry for garnish (if it suits you)
- Slice leeks, then rinse well in a colander
- Heat olive oil and butter in a large dutch oven or soup pot over medium high heat
- Add leeks to the pot, and toss them around until they are coated with oil and butter
- While leeks are cooking, slice mushrooms
- Stir in mushrooms, and cook about 3 minutes, until mushrooms soften
- Add garlic salt, pepper, nutmeg, and sherry
- After about 1 minute, add broth and cook for another few minutes until simmering
- Reduce heat to low, stir in evaporated milk, and add salt if needed
- Serve rustic style with chunks of leeks and mushrooms for great texture or use a hand blender to puree for added thickness (or strain out part of the mushrooms and leeks, then puree, and return reserved mushrooms and leeks to the pot for a thick and chunky soup!)
- Garnish with watercress and a drizzle of sherry