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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot melt the butter along with the thyme, and the two leeks cooking until soft about fifteen minutes or so. | 2. Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned. | 3. Add the chicken stock and bring to a boil, then reduce the heat and simmer for ten minutes until all the vegetables are soft. | 4. Blend by your method of choice, blender or processor, until smooth. | 5. Return to saucepot and stir in the whole milk and heat until steaming, without boiling. | 6. When it is steaming add the white wine vinegar, season with salt and pepper. | 7. Just before serving whip the cream , not stiff, to the constistency of a thick sour cream and fold in the fine chopped chives. | 8. Gently stir the thickened chive cream into the steaming soup. | 9. I usually ladle the hot steaming soup into bowls, and place a heaping tablespoon of the thickened cream on top, and let each stir into their own soup. | 10. Also you can use vegetable stock instead of chicken stock if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	salted	171.0	7.857	5.343	14.4
leek	3	cups		162.87	37.7805	4.005	0.8009999999999999
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
mushroom button	4	cups	sliced mixed	-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
milk	1	cup		148.84	11.6632	7.686	7.9788
white wine vinegar	1	tablespoon		-	-	-	-
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.