Easy recipe Cream Of Mushroom Soup Recipe

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two tablespoons olive oil (Recipes by ingridients olive oil) fourtyg butter, chopped one large leek, halved lengthways, washed, thinly sliced about three garlic cloves, crushed about seven hundred and fiftyg flat mushrooms (Recipes by ingridients mushrooms) sliced four cups Campbells Real Stock Chicken about three/four cup thickened cream crusty, bread (Recipes by ingridients bread) (Recipes by ingridients bread) to serveStep one Heat oil and butter in a large saucepan over medium heat until foaming. Add leek and garlic. Cook, stirring, for two minutes. Reduce heat to low. Cream Of Mushroom Soup Recipe. Continue to cook, covered, for about ten to fifteen minutes or until leek is very tender. Step two Increase heat to high. Add mushrooms (Recipes by ingridients mushrooms) and cook, stirring often, for about ten to fifteen minutes or until mushrooms (Recipes by ingridients mushrooms) are soft. Step about three Add stock and two cups water (Recipes by ingridients water) to saucepan and simmer, partially covered, for twenty minutes. Cream Of Mushroom Soup Recipe. Remove from heat and set aside to cool slightly. Process soup, in batches, until well combined. Return to saucepan. Step four Add one/two cup cream and stir, without boiling, over low heat until warmed through. Cream Of Mushroom Soup Recipe. Ladle soup into bowls. Swirl with remaining cream and season with pepper. Cream Of Mushroom Soup Recipe. Serve with. bread (Recipes by ingridients bread) (Recipes by ingridients bread) . Cream Of Mushroom Soup Recipe.