Leek & Mushroom Soup
This is the best tasting soup I have ever eaten and has become my family's Christmas Dinner tradition. Hope you enjoy as much as we do!
- Preparing Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 10
tgsp
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 cup butter
- 2 teaspoons kosher salt
- 2 1/2 lbs. button mushrooms chopped
- 2 bundles (6 total) leeks chopped
- 8 tablespoons all purpose flour
- 3/4 teaspoon white pepper
- 1 1/2 cans (large 49oz) chicken broth
- 2 cups half & half
- Carbohydrate 10.6574373095972 g
- Cholesterol 66.7130000621869 mg
- Fat 24.4295447165486 g
- Fiber 1.34346744039953 g
- Protein 5.78863260422695 g
- Saturated Fat 15.1849427305319 g
- Serving Size 1 1 Serving (191g)
- Sodium 398.309383319334 mg
- Sugar 9.31396986919766 g
- Trans Fat 1.77598349854862 g
- Calories 274 calories
Chop up leeks and mushrooms, put into large pot, add butter and saute until soft (about 30 minutes). Once soft, stir in flour, salt, white pepper and cook for an additional 10 minutes (stir often). Add all chicken broth and bring to a boil. Turn down heat and simmer for about 30 minutes. Remove from heat and let cool (not too cool). Use a blender and puree a little at a time. Once pureed to desired consistency, pour back into a pot or a crock pot, add half and half and reheat. Heat till warm/hot, but do not boil. DONE!
