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Broccoli, Mushroom, and Leek Cream Soup

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.

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