BOURSIN MUSHROOM SOUP

BOURSIN MUSHROOM SOUP image

Yield 6 people

Number Of Ingredients 13

Previous Next

4 Tbs unsalted butter
2 leeks, trimmed and split lengthwise, washed well, and thinly sliced
1 tsp minced garlic
2 lbs white mushrooms , sliced
2 1/2 tsp salt
1 potato, peeled and diced
2 celery ribs, diced
4 cups chicken stock
1 pkg Boursin cheese
3 Tbsp. Calvados
1 1/2 tsp lemon juice
1 Tbsp chervil, fresh, chopped
1/2 tsp pepper

Steps:

Melt butter in a large pot over medium heat. Add leaks and cook until soft (3 min.). Add garlic and cook 2 min. Add mushrooms and 1/2 tsp of salt and cook until mushrooms begin to soften (5 min.). Add potato, celery, stock and bring to a boil. Reduce to low and simmer until potatoes are soft, about 30 minutes. 2. Puree in batches. Return to pot and crumble in cheese. Whisk until melted. Stir in Calvados, lemon, chervil, pepper, and remaining 2 tsp salt. 3. Serve or let cool to room temp, cover and refrigerate for up to 2 days.