Recipe: Easy Mushroom Soup

In a small kitchen like mine, the immersion blender is a miracle worker: it's small, easy to clean, affordable, and comes with so many attachments a girl doesn't know what to do first. When I first used our machine, I was astonished at how easily it transformed chunky vegetables into smooth puree.

Serves 6

    • 4 tablespoons butter
    • 1 small onion, thinly sliced
    • 1 leek, light green and white part only, thinly sliced
    • 2 cloves garlic, finely minced
    • 10 ounces button mushrooms, cleaned and thinly sliced
    • 10-ounce mix of shitake, baby bella, or oyster mushrooms (your choice), cleaned and thinly sliced
    • 4 tablespoons flour
    • 1 quart chicken stock (lowest sodium possible)
    • bouquet garni (bay leaf, two sprigs of thyme, a teaspoon of black peppercorns, and three stalks of parsley in a cheesecloth bundle)
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