CREAM soups are simple to make and can be relatively inexpensive, depending on the vegetable used.
- 7 tbsp butter
- 8 cups chopped mushrooms
- 2/3 cup finely chopped celery
- 1¼ cups thinly sliced leek (white part only)
- ½ cup all-purpose flour
- 5 cups chicken broth
- 1 fresh thyme sprig
- 1 cup sliced mushrooms
- 1½ cups heavy cream, heated
- Fresh lemon juice to taste
- Salt to taste
- Freshly ground white pepper to taste
- Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.
- Add the flour and cook, stirring constantly, for 3 to 4 minutes.
- Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
- Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and saute until cooked through, about 5 minutes. Remove from the heat and reserve.
- Remove and discard the thyme. Puree the soup, then strain through cheesecloth or a fine sieve. Return the soup to the pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt and pepper. Heat the soup, but do not boil.
- Serve in heated bowls, garnished with the reserved cooked mushrooms.