Name: Cream of Mushroom Soup with Leeks, Croutons, Chives & Broccoli Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 2129 ml chicken or vegetable broth; 1 small pkg chives; 1.02 kg cremini mushrooms; 355 ml heavy whipping cream; 3 leeks; 6 slices sourdough bread; all-purpose flour; black pepper; Dijon mustard; extra virgin olive oil; honey; salt; thyme, dried; white wine vinegar

Cream of Mushroom Soup with Leeks, Croutons, Chives & Broccoli SlawCream of Mushroom Soup with Leeks, Croutons, Chives & Broccoli Slaw — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

2129 ml chicken or vegetable broth

1 small pkg chives

1.02 kg cremini mushrooms

355 ml heavy whipping cream

3 leeks

6 slices sourdough bread

all-purpose flour

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

thyme, dried

white wine vinegar

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, cut bread into 1-inch cubes.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches, add bread cubes and cook, stirring occasionally, until croutons are golden and toasted, 3-4 minutes. Transfer to a medium bowl, then season with salt and pepper. (Reserve pot for later use.)

Meanwhile, wash and dry the fresh produce.

Trim off root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces. Place in a large bowl.

Thinly slice mushrooms. Add to the bowl with the leeks.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom. Add leeks, mushrooms, and spices; cook, stirring occasionally, until softened and mushrooms release their liquid, 5-6 minutes. (Reserve bowl for later use.)

When the veggies are soft, add flour to the pot. Cook, stirring constantly, for 1 minute.

Add broth to the pot, stir to combine the soup, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until mushrooms are very tender 8-10 minutes.

Meanwhile, chop chives into small pieces. Place half in the reserved bowl along with oil, vinegar, Dijon, honey, salt, and pepper, then whisk to combine the dressing. (Reserve remaining chives for serving.)

Add broccoli slaw to the bowl with dressing, then stir to combine. Set aside.

When the mushrooms are tender, using a hand blender, purée the soup until smooth. (If using a regular blender, work in batches as needed, then return soup to the pot.)

Add cream to the pot. Continue to cook, stirring occasionally, until soup is warmed through, 1-2 minutes more. Remove from heat.

Divide soup between bowls; top with croutons and reserved chives. Serve with slaw on the side and enjoy!

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