Betsy’s No Garlic Cream of Mushroom Soup

By Betsy Vail 11/02/15

Ingredients:

• 2 leeks
• 3 Tbs butter
• 2 Tbs olive oil
• 2 lbs. mushrooms, fresh
• 2 c organic chicken broth
• 4 c cream
• ½ c brandy (to taste)
• 2½ tsp salt (to taste)
• 2 tsp leaf thyme
• ¼ tps pepper (to taste)

Directions:

1. Using a food processor, slice the leeks. Place half of the sliced amount into a pot with the butter and oil. Sauté on medium-high heat until slightly kissed with gold. 
2. Dice 1 lb. of mushrooms and add to the leeks. Sauté on medium-high heat until golden. 
3. Using the food processor, purée the remaining leeks with 1 lb. of mushrooms and chicken broth. 
4. Reduce the heat to medium, then add the purée into the sautéed leeks and mushrooms. 
5. Stir in the cream, brandy, salt, thyme, and pepper. Simmer for about 10 minutes, stirring occasionally. 
6. Serve and garnish with thyme.

Yum