Cream of Leek & Mushroom Soup

Serves 4-6


  • 6 tbsp. butter
  • 1/2 cup chopped onions
  • 2 cloves garlic, chopped
  • 4 cups chopped leeks
  • 1/4 cup chopped parsley
  • 1 pound Grey Oyster mushrooms, sliced
  • 2 (46 oz) cans chicken broth
  • 4 cups cubed potato
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried tarragon
  • 2 cups heavy cream


In a very large sauce pot, melt butter, add onion and garlic, cook until soft. Add leeks, cook until soft. Add parsley and mushrooms, cook 5 minutes. Add potatoes and enough chicken broth to cover, bring to simmer until potatoes are cooked (about 15 minutes). Run mixture through a food mill. Return to sauce pot, add remaining chicken stock, salt, pepper and tarragon. Simmer 10 minutes. Add heavy cream, heat through and adjust seasoning. Serve hot.

    SKU: MNC-297 Category:

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