2 tablespoons extra virgin olive oil
3 large leeks, cleaned and cut into rings
2 pounds mixed mushrooms including oyster, shitake and button
4 tablespoons fresh thyme leaves
6 cups hot chicken broth
1 cup light cream
Salt and pepper to taste
¼ cup minced fresh parsley
Grated Parmigiano Reggiano cheese for sprinkling
Heat the olive oil in a soup pot; stir in the leeks and mushrooms and cook covered over medium heat until the mushrooms are soft. Add the thyme and cook a couple of minutes longer.
Add the chicken broth and cook covered for 5 minutes.
Puree the soup, add the cream, salt, pepper and parsley and heat slowly.
Serve hot and top with grated cheese.
Variation; reserve some of the mushrooms once cooked and keep for garnish.
Add toasted bread to bottom of soup bowl before ladling on the soup
Recipe featured in Program 2314
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