Creamy Mushroom Soup
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 1 tablespoon crisco vegetable oil or 1 tablespoon canola oil
- 3 leeks, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 2 lbs sliced button mushrooms or 2 lbs cremini mushrooms
- 4 4 cups vegetable stock or 4 cups water
- 1 (370 ml) can Carnation Evaporated Milk
- salt
directions
- Heat oil on medium heat in a large 16 cup pot. Cook leeks, garlic and thyme for 5 minutes, until wilted. Add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.
- Add stock, bring to a boil, cover, lower heat and cook for 20 minutes. Puree in a blender. Return to a pot.
- Stir in can of Carnation and heat soup.
- Taste and adjust salt if necessary.
- TIPS: garnish wiht satéed mushroom slices.
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