Odette's Cream of Mushroom SoupSnip 131.5 pounds of chopped mushrooms (Mix of portabello, shitake and oyster mushrooms)
2 leeks finely chopped
2 cloves of crushed garlic
splash of olive oil
3 sprigs of fresh thyme stalks removed or 1 tsp of dried
Aromat seasoning or salt and cracked black pepper to taste
3 tbs of flour
3 tbs of butter
2.5 cups of milk
1/2 cup of sour cream or creme fraiche
2 cups of good chicken broth
Heat a large skillet or pan, add olive oil. Add chopped leeks and garlic and fry till translucent. Add chopped mushrooms, thyme, bayleaf and aromat or salt and pepper. Fry till mushrooms are cooked.
In your soup pot add the butter and melt over a medium heat. Whisk in the flour and cook for 2 mins. Slowly add the milk while whisking then add the chicken broth. Simmer till it thickens. Add the mushroom and leek mix to this. Then simmer gently for 10 mins. Remove bay leaf. Mix a little of the soup with the sour cream then add back to the pot. Do this to prevent the cream from splitting. Blend lightly with stick blender till slightly chunky or smooth if preferred.
Serve with good crusty sour dough bread and extra sour cream swirled on top.3 stars