The best kind of mushroom soup is thick with mushrooms and not much else. In Montreal, I tasted three different kinds of mushroom soup in tiny bowls at the eclectic and excellent Aix Cuisine du Terroir in Old Montreal. One was made with chanterelles, one with oyster mushrooms and one with brown cremini. They all tasted different so, rather than sully individual tastes by using a number of mushrooms, this rich soup is made with the brown cremini only. The garnish of tiny Hon Shimeji mushrooms can be substituted with thin slices of cremini.



2 tablespoons butter

2 cups chopped leeks, white and light-green parts only

1 pound (500 grams) chopped brown cremini mushrooms (about 6 cups)

1 tablespoon Dijon mustard

1 tablespoon soy sauce

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

4 cups chicken stock

1/4 cup whipping cream

Garnish:

2 tablespoons butter

1 cup Hon Shimeji mushrooms

1/2 cup chopped chives



Heat butter in a pot over medium heat. Add leeks and mushrooms and sauté until softened, about 6 minutes. Add mustard, soy sauce and thyme and stir together. Pour in stock and bring to boil. Cover, turn heat to low and simmer for 10 minutes or until leeks and mushrooms are cooked.

Place mixture in a blender or food processor and puree until smooth. Return mixture to pot, add whipping cream and season with salt and pepper to taste. Reheat when needed.

For garnish, heat butter in a small skillet over medium-high heat. Add mushrooms and sauté for about 2 minutes or until golden and tender. Season with salt and pepper to taste. Divide soup between serving bowls and top with sautéed mushrooms and chopped chives. Serves 4 to 6.