Mushroom and leek soup

Mushroom and Leek Soup is a warm and creamy dish. It’s great for cold days.

This recipe brings out the tasty flavors of mushrooms and matches them with sweet leeks.

It’s a comfy meal that works well as a starter or light lunch.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large leeks (white and light green parts, cleaned and sliced)
• 3 cloves garlic (minced)
• 1 lb mixed mushrooms (like cremini, shiitake, or button, sliced)
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine (optional)
• 4 cups water
• 1/2 cup heavy cream (optional, for creaminess)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the leeks.
3. Cook until soft, about 5 minutes.
4. Mix in the garlic and cook for another minute.
5. Now add the mushrooms and thyme.
6. Cook until the mushrooms are soft and brown, about 8-10 minutes.
7. If using wine, pour it in now.
8. Scrape any brown bits off the pot.
9. Let the wine cook down for about 2 minutes.
10. Pour in the water.
11. Bring it to a boil, then turn the heat down and let it simmer for 15 minutes.
12. If you want a creamier soup, stir in the heavy cream and heat it up.
13. Season with salt and pepper to taste.
14. Serve hot with fresh parsley on top and a slice of crusty bread on the side.