Creamy Mushroom and Leek Soup with White Wine - Vegetarian
The Creamy Mushroom and Leek Soup with White Wine embodies the essence of comfort and sophistication. This velvety soup boasts a luxurious texture and rich flavors, with earthy mushrooms and delicate leeks enhanced by a hint of dry white wine. Each spoonful is a delightful exploration of taste, perfect for serving as an elegant starter or a hearty main course.
Ingrédients
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 16 ounces ounces mushrooms, sliced
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the sliced leeks and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the sliced mushrooms and cook until they release their juices and start to brown, about 10 minutes.
- Pour in the dry white wine, stirring to deglaze the pot, and let it simmer for about 2-3 minutes.
- Add the vegetable broth, dried thyme, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Carefully use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt to taste.
- Continue to simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 12g | Protéines: 5g | Fat: 28g | Sucre: 6g
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