creamy mushroom soupJune 2, 2016
shoutout to one of the most important things on the planet:
thanks to them, i have access to the new 1,000 page cooking bible “the food lab” written by seriouseats.com’s j. kenji lopez-alt. this caught my eye right away.
creamy mushroom soup by seriouseats.com’s lopez-alt
2 lbs mushrooms, cleaned and sliced 3/4 in thick
4 T unsalted butter
1 large leek, white and pale green parts only, split in half and cut 3/4 in thick
1 medium onion, finely sliced
2 t fresh thyme leaves
3 T all purpose flour
1 cup milk
4 cups homemade or low-sodium canned chicken or veg stock
2 bay leaves
salt and pepper
1. set aside 1 c mushrooms. melt 3 T butter in a dutch oven or soup pot over med-high heat. add remaining mushrooms and cook, stirring occasionally, about 10 min til they begin to brown and have given off their liquid. add leeks, onions, and half the thyme, stirring frequently, til veggies are soft, about five min.
2. add flour and cook, stirring constantly, til flour is absorbed, about 30 seconds. stirring constantly, slowly pour in milk, followed by stock. add bay leaves, bring to boil, reduce heat to maintain simmer, cover, and cook, stirring occasionally, til liquid is thickened, about 10 minutes. discard bay leaves.
3. in batches, transfer mixture to blender, or use immersion blender.
4. melt the remaining T of butter in a pan and cook the reserved 1 c mushrooms til deep brown, about 10 minutes. add remaining thyme. garnish each bowl with these mushrooms.
recipe taken from the food lab by j. kenji lopez-alt.
really easy, quick soup. highly recommended.