Author Notes
This a nice starter for dinner or could be paired with a sandwich for lunch. —inpatskitchen
Ingredients
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3 tablespoons
butter
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2 cups
finely chopped leek ( white only)
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12 ounces
cremini mushrooms, sliced
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4 cups
sliced carrots
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8 cups
unsalted beef stock
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1/4 teaspoon
ground thyme
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2 teaspoons
salt
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1/2 teaspoon
black pepper
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1/2 cup
dry sherry
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Chopped parsley for garnish (optional)
Directions
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In a dutch oven, melt the butter and add the leek and mushrooms. Saute on medium heat for about 8 minutes.
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Add the carrots, beef stock and thyme. Bring to a boil and simmer for 30 minutes.
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Add the salt, pepper and dry sherry. Bring back to a boil and then simmer for 5 minutes.
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Garnish with chopped parsley, if desired
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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