Title: Broccoli, Mushroom & Leek Cream Soup
Categories: Soup
Yield: 1 Servings
| 3/4 | | Stick butter |
| 2 | c | Beef stock |
| 2 | c | Chicken stock; @@ |
| 2 | lb | Broccoli, coarsely chpd |
| 3/4 | lb | Mushrooms, sliced |
| 1/2 | lb | Leeks, split, coarsely chpd |
| 1/3 | c | White wine |
| 1/2 | sm | Shallot, minced |
| 1/8 | ts | Dried basil |
| 1 | c | Half and half |
| 1 1/4 | c | Whipping cream |
| | | Salt and pepper |
Combine 2T each butter, beef stock, and chicken stock in lg skillet. Place
over med high heat, add broccoli and cook until soft. Puree in food
processor in 3 batches adding at least 1/2c stock with each batch.
Transfer to Dutch oven and add remaining stocks. Heat, stirring
occasionally. Cover and keep warm over low heat. Heat remaining butter in
skillet. Saute mushrooms and leeks lightly. Add to soup. Combine wine,
shallot, and basil in heavy-bottomed med saucepan and reduce over med heat
until all liquid evaporates, watching carefully to avoid scorching.
Meanwhile, heat half and half and 1c whipping cream in sm saucepan just
until hot. Whisk constantly. Add cream in slow steady stream to shallot
mixture and cook over med heat until reduced by 1/3. Whisk cream mixture
into warm soup. At this point soup can be cooled and frozen for future use.
When ready to serve, reheat soup just to simmering point. Fold in remaining
whipping cream and salt and pepper.