Categories: Soups

Ingredients

• 4 portobello mushroom caps, chopped
• 1 tablespoon butter or olive oil
• 4 cups stock (chicken, vegetable, or whatever)
• 1 cup half and half
• 4 leeks, chopped
• 3 tablespoons flour
• salt and pepper to taste

Directions

1. Clean the mushrooms with a damp cloth and chop them into smaller pieces.

2. Melt the olive oil or butter in a large soup pot over medium heat. Add the leeks and saute them until soft, about 3 minutes.

3. Add the mushrooms and saute until they’re slightly browned, about 5 minutes. This is not the most ideal mushroom saute, as the pan will be a little crowded.

4. As the mushrooms are cooking, whisk together the flour and stock in a separate bowl. After 5 minutes, slowly add the stock and flour to the mushroom/leek mixture.

5. Bring the soup to a boil for 1 minute, stirring frequently.

6. Reduce the heat to low and stir in the half and half. Let the soup simmer for about 10 minutes or longer, depending on desired thickness and heat.

7. Season to taste and serve with bread!

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