Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, scain's cream of mushroom and leek soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Learn how to make Cream of Mushroom-and-Leek Soup. Melt butter in a Dutch oven over medium-high heat. Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. Nice to find a soup without cream and it's still hearty and yummy.

Scain's Cream of Mushroom and Leek Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Scain's Cream of Mushroom and Leek Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook scain's cream of mushroom and leek soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Scain's Cream of Mushroom and Leek Soup:

1. Prepare leeks, chopped and rinsed
2. Get baby Bella mushrooms, stems removed and chopped thin
3. Take olive oil
4. Make ready butter
5. Make ready white wine
6. Get veggie broth
7. Get thyme
8. Make ready half & half
9. Make ready heavy cream
10. Take salt and pepper
11. Prepare fresh parsley
12. Take flour

This cream of mushroom soup tastes decadent, but it's secretly healthy. Aromatics like leeks, celery, garlic, and fresh thyme create the savory base of the soup. Sauté the aromatic veggies and mushrooms, add the cauliflower and vegetable stock, and simmer. This dairy-free cream of mushroom soup is one of my favourite healthy soup recipes.

Instructions to make Scain's Cream of Mushroom and Leek Soup:

1. In a stock pot on medium add olive oil and butter. Toss in leeks and stir, cook 15 min until very soft
2. Add mushrooms and a pinch of salt. Stir, cook 10 min.add flour, cook a minute.
3. Add wine, let it come to boil then add broth, thyme, a pinch of salt and pepper. Let simmer about 10 min.
4. Add cream and half & half, let simmer on low about 10 min. Serve with fresh parsley on top.

Sauté the aromatic veggies and mushrooms, add the cauliflower and vegetable stock, and simmer. This dairy-free cream of mushroom soup is one of my favourite healthy soup recipes. Made with lots of mushrooms and veggies plus a sneaky creamy ingredient, this delicious, velvety soup is perfect for a light dinner. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup.

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