Sunday, December 29, 2013

Creamy Mushroom Soup

I recently picked up a copy of America's Test Kitchen's cookbook, Comfort Food Makeovers and let me be the first to say - IT IS AWESOME!!

I was skeptical at first because I tend to find the "lighter" versions of a delicious, fattening, greasy, cheesy, carb-filled recipes never quite hit the mark when it comes to taste. But let me tell ya, these recipes are not only healthier versions, but they're also so GOOD too! Best part, you'd never know by tasting it that it was a lightened up version.

Let's face it, after all the foods, treats, and drinks that come with the Christmas Holiday,  I've been yearning for a lighter meal that would still be filling and satisfying. 

This Creamy Mushroom Soup is the perfect recipe for a lighter meal that can be paired with a (double-decker club) Sandwich or can easily be made into a meal all on its own. 

It's rich and creamy, and will be sure to warm your soul. It's simply made with fresh ingredients like mushrooms and leeks, and has all the components to ensure a delicious meal on a cool winter's afternoon or evening.   

Be sure to thoroughly wash your leeks and mushrooms

Don't forget to save some of the sauteed 'shrooms and leeks to add a little extra  flavor 

Creamy Mushroom Soup

  • 1 tablespoon butter
  • 1 pound white mushrooms, sliced
  • 1/2 pound of leeks, white and light green parts, sliced thin
  • 2 cloves of minced garlic
  • 1 fresh minced thyme
  • 2.5 cups beef broth or stock
  • 1/4 cup half-and-half
  • 1/4 cup balsamic reduction, plus extra for serving
  • 1 teaspoon lemon juice
  • Salt & Pepper

  • In a large pan, or Dutch oven, melt better over medium-low heat.
  • Add mushrooms, leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) cover and cook for 8 to 10 minutes, until mushrooms are softened and wet.
  • Next, uncover and cook on medium-high heat until mushrooms are dry and well browned, about 8 to 12 minutes, string occasionally.
  • Transfer 1/3 cup of mushroom and leek mixture onto a cutting board and finely chop. Set aside.
  • Next, stir garlic and thyme into remaining mushroom mixture in the pot and cook about 30 seconds until fragrant.
  • Stir in beef broth and balsamic glaze and bring to a simmer. Cook about 20 minutes until mushrooms and leeks are completely tender.
  • Remove pot from heat and let cool for about 5 minutes.
  • Working in small batches, process soup mixture in a blender until smooth. (Be sure to blend well, so that soup is of a liquid consistency).
  • Return soup into the pot and stir in the chopped mushroom mixture, half-and-half, and lemon juice.
  • Reheat the soup gently over medium-low heat and season with salt and pepper.
  • Drizzle individual bowls with balsamic glaze before serving soup.
  • Serve warm & Enjoy!