Sautéed Mushroom and Leek Soup

Name: Sautéed Mushroom and Leek Soup
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 ounces mushrooms; 2 medium leek; 4 cloves garlic; 4 cups chicken broth; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley

An earthy, aromatic soup with tender mushrooms and leeks, simmered in a fragrant herb-infused broth.

Cuisine: French

Category: Whole30

Prep: 12 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

8 ounces mushrooms
2 medium leek
4 cloves garlic
4 cups chicken broth
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley

Instructions

Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Slice 8 ounces sliced mushrooms and 2 medium cleaned and sliced leeks (white and light green parts only) into thin rings. Add to the pot and cook for 8 minutes until mushrooms release liquid and begin to brown.
Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Pour in 4 cups chicken broth and 1 teaspoon dried thyme. Bring to a simmer and cook for 15 minutes to meld flavors.
Step 4: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer uncovered for 5 more minutes.
Step 5: Stir in 2 tablespoons fresh parsley just before serving. Serve hot with extra parsley for garnish.