Cream of Mushroom Soup

I had made a mushroom cap appetizer for a cocktail party and was too frugal to throw away the mushroom stems.  I just had to make some mushroom soup.  This recipe was perfect.  The mushroom mixture was pureed so no worry about just using the stems.  This is so earthy and satisfying for a cold winter night. 

Cream of Mushroom Soup

Bon Appétit  | May 2001

    2 tablespoons (1/4 stick) butter

    3 leeks, halved, thinly sliced (white and pale green parts only)

    2 pounds button mushrooms, sliced

    2 garlic cloves, minced

    1/4 cup long-grain white rice

    31/4 cups (or more) canned low-salt chicken broth

    31/4 cups canned beef broth

    1/2 cup whipping cream

    1/4 cup chopped fresh chives

Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Stir in rice. Add 31/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving.)

Ladle soup into 8 bowls. Sprinkle with chives and serve.