It’s a little pet peeve of mine. When I see a recipe calling for a can of cream of chicken or cream of mushroom soup, I bypass it. Perhaps it’s rebellion from the past. It’s actually a conscience decision to limit sodium. Mixing up some leftover chicken with a can of soup is not dinner IMHO. It’s a poor excuse for one.
When I came across this recipe for cream of wild mushroom and leek soup, two things struck me immediately. It called for lots of mushrooms and several kinds. Leeks are always a draw for me ever since I first discovered them. I followed the recipe pretty much as written, except for couple things.
I couldn’t find all the mushrooms it called for. Instead, I used a package of mixed dried mushrooms and added a package of fresh button mushrooms. I also subbed one cup of the mushroom soaking liquid for one cup of chicken broth. OMG, the results were amazing.
The earthy goodness of the mushrooms came through in a soup that despite the addition of cream, was only 167 calories a serving. It was rich and delicious. Prep-wise, it was fine, with nothing too outlandish. Served with a salad and some bread, it was heaven on Earth on night when the wind blew hard through the trees.
