1 Leek – rough cut
1 Yellow or white onion—rough chopped
1 tsp. salt
1/2 stick of butter or vegan spread
One clove of garlic smashed, or equivalent of one clove garlic paste
2 8oz. packages Baby Bella and/or mixed mushrooms sliced
1 tsp. dried dill weed
1Tbsp. Hungarian sweet paprika
1 T thyme leaves (fresh)
1 ½ Cups of strong chicken stock or bone broth
1 cube of mushroom gravy or 1 tsp Mushroom Better than Bouillon
2 tsp. soy sauce
1 tsp. lemon juice
1 cup half-and half (or whole milk or non-dairy milk of choice)
1/3 cup. Sour cream
- Using a food processor, pulse chop the leek and onion pieces until diced small or minced
- In a wide soup pot or Dutch oven, melt the butter and sauté the leek and onion until leek is soft and onion is transparent, sprinkling with salt to help sweat these vegetables. Be careful not to burn these.
- Add mushroom slices, and herbs to pot and cook stirring for 7 to 10 minutes. When mushrooms are almost ready, add the garlic and mushroom cube or bouillon base. Stir for about a minute.
- Slowly add the chicken stock, soy sauce and lemon juice, stirring the vegetables in the pot, scraping the fond or “drippings.”
- Cook for at least 10 minutes, and up to 30 minutes until the soup thickens. Stir frequently.
- Mix flour into the half-and-half or milk with a whisk, and when the soup has thickened stir in the milk mixture. Either stir in sour cream or serve with a dollop on each bowlful of soup.
- For those who prefer smooth, creamy soup, add 1/3 to half of the hot soup to a blender and use food chop speed and then put on medium to high speed until the soup coats a spoon and chunks of vegetables have been incorporated with liquid into a thick, creamy consistency.
- Sour cream can be added at this point. If the soup is too thick, add more warmed milk as needed.
Serve with garlic croutons or snipped chives on top or garnish with goat cheese.