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

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

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.

Scain's Cream of Mushroom and Leek Soup is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Scain's Cream of Mushroom and Leek Soup is something which I’ve loved my entire life.

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

The ingredients needed to make Scain's Cream of Mushroom and Leek Soup:
  1. Prepare 2 leeks, chopped and rinsed
  2. Take 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. Take 4 cups veggie broth
  7. Take 1 tsp thyme
  8. Get 1/2 cup half & half
  9. Prepare 3/4 cup heavy cream
  10. Prepare salt and pepper
  11. Get 2 tbsp fresh parsley
  12. Take 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.

Instructions 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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