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Please forgive that there aren’t as many pictures in this post as usual. I made this soup a few weeks ago for “ladies’ night” and got so carried away with chatting and sipping wine that I sort of forgot about my camera. Oops!
Initially, I contemplated a mushroom and leek tart, but as the guests started arriving, for simplicity’s sake, I decided to throw everything in a pot and be done with it. Soup is wonderful in that way. It makes itself and feeds practically an army.
Ingredients: (makes 6 to 8 servings)
16 oz baby bella mushrooms, rinsed and chopped
2 leeks, sliced
1 small onion, diced
2 Tablespoons olive oil
1 cup celery, chopped
1 vegetable bouillon cube
6 cups water
1 Tablespoon fresh rosemary, chopped fine
2 Tablespoons flour
1/3 cup heavy cream
salt and pepper
Directions: In large a stock pot, on medium high heat, cook the olive oil, onions, and celery for about 2 minutes. Next, add the leeks and mushrooms and stir for another 2 or 3 minutes.
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Next, add the water, bouillon cube, and rosemary. Bring to a rolling boil and reduce to a simmer. Cook for about 20 minutes, until all the vegetables are tender and a good bit of the water has reduced.
Use a hand held immersion blender to puree the soup until it becomes smooth. Then, whisk in the cream and flour to thicken it up. Whisk vigorously until all the flour is well blended (add more if soup is too thin). Add salt and pepper to taste. Serve hot.
Brighten up this earthy, mushroom soup with a sprig of fresh rosemary garnish. A slice of rustic, whole wheat bread fits perfectly on the side.
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