It’s really been cold and you need a quick and easy winter soup to keep you warm. Jacques Pépin says - Make Cream of Leek and Mushroom Soup. - Link to printable recipe:
serendipityfarmhouse.com/2024...
Cream of Leek and Mushroom Soup
Equipment
• 1 Large sauce pan with lid
• 1 Paring knife
• 1 Chef's knife
• 1 Whisk
Ingredients
• 2 medium leeks
• 6 white mushrooms
• 2 tablespoons peanut oil
• 2 cups chicken stock homemade (page 37), or low-salt canned chicken broth
• 2 cups water
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup instant mashed potato flakes
• 1½ cups whole milk plus more if needed Sprigs fresh chervil, for garnish
Instructions
1. Remove and discard most of the green outside leaves from the leeks, reserving the light green leaves from the center. Cut the leeks lengthwise into fourths and wash the leaves thoroughly under cool water to remove any dirt or sand. Slice thinly. You should have about 2 cups.
2. Wash the mushrooms. Slice them, stack the slices, and either cut them into thin strips or chop them coarsely.
3. Heat the oil in a large saucepan over high heat. Add the leeks and mushrooms and cook, or “sweat,” the vegetables for 3 to 4 minutes.
4. Add the chicken stock, water, salt, and pepper. Bring to a boil, cover, and boil for 2 to 3 minutes.
5. Sprinkle the potato flakes on top and mix them in with a whisk to prevent lumping. Bring to a boil and cover. (The soup can be made to this point a few hours ahead. It will thicken a lot as it sits.)
6. At serving time, add the milk and return to a boil. If the soup is still too thick, stir in enough additional milk to thin it to your liking.
7. Garnish with chervil sprigs and serve. You can substitute with parsley, basil, or chives. A little bit of a grated Swiss cheese can also be added.
Keyword Jacques Pepin, Leeks, Mushrooms