2 tablespoons Filippo Berio olive oil for sautéing and grilling
3 large leeks, cleaned and cut into rings
2 pounds mixed mushrooms including oyster, shitake and button
4 tablespoons fresh thyme leaves
1/2 cup white wine
6 cups hot chicken broth
1 cup light cream
Salt and pepper to taste
1/4 cup minced fresh parsley
Grated Grana Padano or 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 wine 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.
This recipe is featured on show 2314 - Three Creamy Soups.
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