Every other blog in the universe is posting dessert recipes this month. I’ve lingered over many of them – delightful confections featuring gingerbread, peppermints, chocolate and many other holiday flavours. It’s the season to enjoy sweets in any form, and not think about the consequences until the New Year.
So why am I posting a recipe for soup?
For one thing, as the title suggests, I do like bucking a trend. I’ll probably post my dessert recipes next summer when everyone else is making salad.
But in a month of occasional decadence, I also wanted to remind myself that eating simply can often mean eating very well. Take this Cream of Mushroom Soup with White Wine and Leeks. It’s delicious and surprisingly quick to make. And it’s filling enough that, after eating a bowl, you might make one less trip to the dessert buffet.
Speaking of which, don’t worry – I’m pretty sure I’ll post at least one dessert recipe this month.
Cream of Mushroom Soup with White Wine and Leeks
(from Creative Culinary)
4 Tbsp butter
1 cup sliced leeks
1 1/2 pounds sliced mushrooms (I used cremini, but button mushrooms would also be good)
3 Tbsp flour
3 cups chicken broth
1 cup white wine
1 cup half and half
Melt the butter in a large skillet. Add the leeks and sauté for 3 – 5 minutes until tender. Add mushrooms and sauté until they just start to soften. Do not overcook.
Remove 1/4 cup of the mushroom mixture to use for garnish.
Add the flour and mix with remaining leek and mushroom mixture. Cook for 2 – 3 minutes. Add chicken broth and white wine, and bring to a gentle boil to thicken.
Reduce heat and add the half and half, cooking just until warm. Garnish each serving with a spoonful of the mushroom and leek mixture.