Cream of Mushroom Soup

By lkalemba

Ingredients

• 2 tablespoons Filippo Berio olive oil for sautéing and grilling
• 3 large leeks, cleaned and cut into rings
• 2 pounds mixed mushrooms including oyster, shitake and button
• 4 tablespoons fresh thyme leaves
• 1/2 cup white wine
• 6 cups hot chicken broth
• 1 cup light cream
• Salt and pepper to taste
• 1/4 cup minced fresh parsley
• Grated Grana Padano or Parmigiano Reggiano cheese for sprinkling

Details

Servings 3
Adapted from ciaoitalia.com

Preparation

Step 1

Heat the olive oil in a soup pot; stir in the leeks and mushrooms and cook covered over medium heat until the mushrooms are soft. Add the thyme and wine and cook a couple of minutes longer.

Add the chicken broth and cook, covered, for 5 minutes.

Puree the soup, add the cream, salt, pepper and parsley and heat slowly.

Variation:  Reserve some of the mushrooms once cooked and keep for garnish. Add toasted bread to bottom of soup bowl before ladling on the soup.