| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 4 tbsp butter unsalted
- 2 leeks white and green parts only; halved lengthwise; thinly sliced
- 1 onion large, chopped
- 1 Mariposa Farms Dried Portabella Mushrooms
- 3 tbsp all-purpose flour
- 1/2 tsp Mariposa Farms Fresh Thyme leaves
- 1 Mariposa Farms Fresh Bay leaves
- 6 cup low sodium chicken broth
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1 cup heavy cream
- 1/4 cup Mariposa Farms Fresh Italian Flat Parsley chopped
Ingredients
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Instructions
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
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