I've been getting some pressure recently that I don't blog enough. How rude! I have been traveling all summer, which I will share photos from soon. Traveling doesn't lend it self to testing recipes, so everyone will have to sit patiently. 

I do have this soup recipe. Unfortunately, I am incapable of taking attractive pictures of soup. But don't be fooled, this soup is GOOD. The broth alone... I can taste it right now. Delicious. The thyme cream, while a little fussy, does melt nicely into the soup giving it a different texture and adding another layer of flavor. I'd say the soup would be great with or without, with if you have the extra time.

Recipe adapted from here.

Mushroom and Leek Soup with Thyme Cream

1/2 C heavy cream
3 tbsp chopped fresh thyme
6 tbsp unsalted butter
2 lbs crimini mushrooms, chopped to your favorite soup-worthy size
3 large leeks, just the white and light green parts, sliced
3 cloves of garlic, minced
6 tbsp flour
6 C chicken broth (or vegetable, if you so desire)
1 1/2 tsp salt
3/4 tsp pepper 

Whip the cream until it forms soft peaks, fold in 2 tbsp thyme. Cover and refrigerate for 2 hours. Take out of the refrigerator when you start to make the rest of the soup. 

In a big soup pot, melt 2 tbsp of butter. Cook half of the mushrooms until browned and soft, set aside. Melt 2 more tbsp of butter and cook the rest of the mushrooms, set aside. Melt the remaining 2 tbsp of butter, and cook the leeks and garlic until soft, about 5 minutes. Add the mushrooms and flour, and stir until everything is evenly coated with flour. Add the stock, salt, pepper, and remaining 1 tbsp thyme. Bring to a boil, then reduce the heat to a simmer. Simmer for 20 minutes. 

Serve with some crusty bread!

And since I only took one mediocre picture of the soup in failing light, I offer you this photo of Dan, Katie, and Otis eating the soup on their new patio furniture. One of these people may or may not be the one pressuring me.

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