Carrot, Leek and Mushroom Soup

By • February 28, 2011 • 2 Comments

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Author Notes: This a nice starter for dinner or could be paired with a sandwich for lunch.inpatskitchen

Serves 6 as a starter

  • 3 tablespoons butter
  • 2 cups finely chopped leek ( white only)
  • 12 ounces cremini mushrooms, sliced
  • 4 cups sliced carrots
  • 8 cups unsalted beef stock
  • 1/4 teaspoon ground thyme
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry sherry
  • Chopped parsley for garnish (optional)
  1. In a dutch oven, melt the butter and add the leek and mushrooms. Saute on medium heat for about 8 minutes.
  2. Add the carrots, beef stock and thyme. Bring to a boil and simmer for 30 minutes.
  3. Add the salt, pepper and dry sherry. Bring back to a boil and then simmer for 5 minutes.
  4. Garnish with chopped parsley, if desired
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Tags: appetizer, earthy

Comments (2) Questions (0)


almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful soup, will definitely be trying this.


almost 3 years ago inpatskitchen

Thanks sdebrango!! Nice and light!