Winter

Carrot, Leek and Mushroom Soup

February 28, 2011
Author Notes

This a nice starter for dinner or could be paired with a sandwich for lunch. —inpatskitchen

  • Serves 6 as a starter
Ingredients
  • 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)
In This Recipe
Directions
  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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Review
inpatskitchen

Recipe by: inpatskitchen

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!