Cream of Mushroom Soup

• 1 quart chicken broth (see page 200)
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup roughly chopped leek, white parts only
• 1 cup roughly chopped white button mushrooms
• 1/2 cup all-purpose flour
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt, or more as needed
• 1/2 teaspoon freshly ground black pepper, or more as needed
• 1/2 cup heavy cream

1. In a large pot set over high heat, bring the broth to a boil.
2. Meanwhile, in a large saucepan set over medium-high heat, melt the butter.
3. Add the leek and mushrooms, and cook, without adding color, for 6 minutes.
4. Sprinkle in the flour and thyme, and cook for 3 to 4 minutes.
5. Let the mixture cool slightly.
6. Gradually whisk the hot stock into the leek and mushroom mixture, making sure to break up any lumps.
7. Add the bay leaf and season with salt and pepper.
8. Return the mixture to a boil.
9. Reduce the heat to low, and simmer gently for 30 to 35 minutes, stirring occasionally.
10. Put the soup in batches into a blender and puree.
11. Pass the blended soup through a fine strainer into a large saucepan.
12. Put the soup over medium-high heat, add the cream, and return to a boil.
13. Season to taste with more salt and pepper.
14. This soup can be stored in the refrigerator for up to two days.
15. Cream-based soups do not freeze well, as they tend to separate when being reheated.

chicken broth, butter, only, white button mushrooms, allpurpose, thyme, bay leaf, salt, freshly ground black pepper, heavy cream

Taken from www.epicurious.com/recipes/food/views/cream-of-mushroom-soup-378342 (may not work)