Scain's Cream of Mushroom and Leek Soup
Scain's Cream of Mushroom and Leek Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, scain's cream of mushroom and leek soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Scain's Cream of Mushroom and Leek Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Scain's Cream of Mushroom and Leek Soup is something which I have loved my whole life.

In a stock pot on medium add olive oil and butter. Learn how to make Cream of Mushroom-and-Leek Soup. Note: Soup will thicken upon standing. Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup.

To begin with this particular recipe, we have to first prepare a few components. You can have scain's cream of mushroom and leek soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Scain's Cream of Mushroom and Leek Soup:
  1. Take 2 leeks, chopped and rinsed
  2. Get 8 oz baby Bella mushrooms, stems removed and chopped thin
  3. Make ready 3 tbsp olive oil
  4. Prepare 1 tbsp butter
  5. Take 1/2 cup white wine
  6. Make ready 4 cups veggie broth
  7. Get 1 tsp thyme
  8. Take 1/2 cup half & half
  9. Make ready 3/4 cup heavy cream
  10. Take salt and pepper
  11. Make ready 2 tbsp fresh parsley
  12. Make ready 1/4 cup flour

A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don't like tarragon, use thyme. Wash leeks very well; slice and use white and green tender parts only. Blend in flour, salt and cayenne.

Steps to make Scain's Cream of Mushroom and Leek Soup:
  1. In a stock pot on medium add olive oil and butter. Toss in leeks and stir, cook 15 min until very soft
  2. Add mushrooms and a pinch of salt. Stir, cook 10 min.add flour, cook a minute.
  3. Add wine, let it come to boil then add broth, thyme, a pinch of salt and pepper. Let simmer about 10 min.
  4. Add cream and half & half, let simmer on low about 10 min. Serve with fresh parsley on top.

Wash leeks very well; slice and use white and green tender parts only. Blend in flour, salt and cayenne. Gradually stir in broth and milk. This Cream of Mushroom Soup with White Wine and Leeks is easy, delicious and so good I promise you'll never want the canned version again! I could wax poetic about the fall season; how the crisp, cool air lends itself to thoughts of those warm, comfort foods that just seem perfect for this season.

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