Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Yield: makes 3 cups
Ingredients: 1 quart chicken broth (see page 200); 1/4 cup (1/2 stick) unsalted butter; 1/2 cup roughly chopped leek, white parts only; 1 cup roughly chopped white button mushrooms; 1/2 cup all-purpose flour; 3/4 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon salt, or more as needed; 1/2 teaspoon freshly ground black pepper, or more as needed; 1/2 cup heavy cream

December 9, 2011

There are some exceptions where homemade just makes good common flavor sense. This recipe boasts a lovely, woody mushroom flavor that doesn’t compare to the canned variety. It’s perfect for adding to your favorite recipes, such as our Oh Boy! Broccoli Casserole, page 131.

Recipe notes

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