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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Mushroom Soup with Fried Leeks Recipe

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This recipe for Cream of Mushroom Soup with Fried Leeks is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup Ingredients:
4 tablespoons butter
1 cup chopped leeks
1 1/2 pound mixed sliced mushrooms
1 tablespoon fresh thyme
dash of salt and pepper to taste
4 cup chicken broth
1 cup heavy cream
vegetable oil
2 cups thinly sliced leeks
kosher salt
Directions:
Directions:
In a large pot or dutch oven, melt the butter over medium-high heat. Add leeks and saute about 5 minutes or until tender. Add the mushrooms, thyme, and salt and pepper. Cook about 12 minutes or until the mushrooms are soft the the liquid evaporates some. Add the chicken broth, bring to a bowl, and then lower the heat and simmer for about 15 minutes.

In the meantime, fry leeks. Heat 1 – 1.5 inches of oil in a skillet over medium-high heat until hot but not smoking. I tested the oil by adding a leek and seeing how appropriately it fried. When your oil is ready, add leeks and fry in batches (they won’t fry well if you try all at once, so do about 3 or 4 batches). Fry until golden and remove with a slotted spoon to a plate lined with paper towels. Sprinkle with kosher salt.

Add the cream. Keep warm over low heat until ready to serve. Serve topped with crispy leeks.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is very good. Simple. Easy to make.

 

 

 

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