Dinner this evening: Mushoom and Leek soup with Garlic Crostini

This started with me watching a video by J. Kenji Lopez-Alt. He made this in the video and I figured what the hell I’d give it a go with a couple modifications.

You’ll need:

4 Tablespoons Unsalted Butter

8oz. Sliced Crimini (Brown) Mushrooms – buy them whole, clean them and slice thinly.

1 Leek – bottom part to light green, make sure you clean it and thinly slice it.

One quart of Chicken Stock

1/2 Cup Heavy Cream.

1 tsp. garlic powder

2 tsp dried Thyme

Salt and pepper to taste.

Melt the butter in a pot – then add the mushrooms and leeks. Season with salt and pepper. Cook for approximately 8 minutes. Add the full 1qt. of chicken stock.

Bring to a boil and then lower to simmer. Season to taste. Add the Heavy Cream. Stir.

Now the options make a roux with equal parts butter and flour. Stir some of the soup mixture into the roux. Then add the rouch to the pot to thicken it.

For the Crositini – slice of a good Italian loaf. Butter and a sprinkling of garlic on each and toast them.

Absolutely delicious.

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