HomenatureCream of Mushroom Soup

Cream of Mushroom Soup

  • 2 TB Natural By Nature salted whipped butter
  • 3 leeks, halved, thinly sliced (white and pale green parts only)
  • 2 lb mushrooms (button or crimini)
  • 2 garlic cloves, minced
  • 1/4 cup (dry) long grain white rice
  • 61/2 cups (more if needed) chicken broth
  • 1/2 cup Natural By Nature heavy cream
  • 1/4 cup chopped fresh chives

Melt butter in large heavy soup pot over medium heat. Sauté leeks until tender, about 5 minutes. Increase heat to medium-high and add mushrooms; sauté until mushrooms are soft and dry, about 10 minutes. Add garlic and sauté 1 minute. Stir in rice. Add chicken broth and beef broth to pot and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 30 minutes. Cool a bit. Work in batches to purée soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. garnish servings with chives.

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