There are some exceptions where homemade just makes good common flavor sense. This recipe boasts a lovely, woody mushroom flavor that doesn’t compare to the canned variety. It’s perfect for adding to your favorite recipes, such as our Oh Boy! Broccoli Casserole, page 131.

　　

Ingredients

makes 3 cups

　　1 quart chicken broth (see page 200)

　　1/4 cup (1/2 stick) unsalted butter

　　1/2 cup roughly chopped leek, white parts only

　　1 cup roughly chopped white button mushrooms

　　1/2 cup all-purpose flour

　　3/4 teaspoon dried thyme

　　1 bay leaf

　　1/2 teaspoon salt, or more as needed

　　1/2 teaspoon freshly ground black pepper, or more as needed

　　1/2 cup heavy cream

　　

Step 1

In a large pot set over high heat, bring the broth to a boil.

　　

Step 2

Meanwhile, in a large saucepan set over medium-high heat, melt the butter. Add the leek and mushrooms, and cook, without adding color, for 6 minutes. Sprinkle in the flour and thyme, and cook for 3 to 4 minutes. Let the mixture cool slightly.

　　

Step 3

Gradually whisk the hot stock into the leek and mushroom mixture, making sure to break up any lumps. Add the bay leaf and season with salt and pepper. Return the mixture to a boil. Reduce the heat to low, and simmer gently for 30 to 35 minutes, stirring occasionally.

　　

Step 4

Put the soup in batches into a blender and puree. Pass the blended soup through a fine strainer into a large saucepan. Put the soup over medium-high heat, add the cream, and return to a boil. Season to taste with more salt and pepper.

　　

Step 5

This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.