Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Yield: Makes 1 Quart or 4 First-Course Servings
Ingredients: 3 leeks, cleaned and thinly sliced; 1 small Yukon Gold potato, peeled and thinly sliced; 1 quart milk, water, or chicken broth; 1½ pounds fresh cremini or cultivated white mushrooms, coarsely chopped or sliced; 6 slices dried porcini mushrooms, soaked in ½ cup warm water for 30 minutes (optional); Soup Croutons, optional; Salt; Pepper; ½ cup heavy cream

Preparation info

Makes
1 Quart

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This soup is best made with cremini mushrooms, instead of the more common cultivated white mushrooms. The dried porcini are expensive, but they give the soup depth and complexity.

Ingredients

1 small Yukon Gold potato, peeled and thinly sliced
3 leeks, cleaned and thinly sliced
1 quart

Starter
Vegetarian
Soup
Gluten-free

Method

In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

Add the fresh mushrooms to the soup. Lift the porcini out of their soaking water and squeeze them, releasing the liquid into the bowl. Carefully pour the soaking liquid into the soup, leaving any grit behind in the bowl. Then add