I am always looking for simple solutions for meals. Mark and I both have really packed schedules and if we don’t have some quick options, eating out always becomes so appealing! Soup recipes are a great go-to. I adapted one I found from mushroom-appreciation.com and it was so-very-good (and it’s super simple and quick, too). Enjoy!
- 24 oz cleaned and chopped baby portobellos
- 1 TBSP butter
- 4 cups vegetable stock
- 1 cup organic half & half
- 2 leeks, chopped
- 3 TBSP flour
- Salt & pepper to taste
Melt butter over medium heat. Add leeks and sauté 3 minutes, or until soft. Add mushrooms and sauté 5 minutes, or until slightly browned. As mushrooms are cooking, whisk together the flour and stalk in a separate bowl, then add to the pot with the sauté mixture. Bring soup to a slight boil, stirring consistently, then reduce to low heat and stir in the half & half. Simmer for at least 10 minutes, or longer to achieve desired temperature and consistency.
Season to taste and enjoy with a simple mixed greens salad!