Ingredients:
2 large leeks, white part only, trimmed and chopped
1 1/2 -2 lbs mixed fresh mushrooms, coarsely chopped
2-3 cloves garlic, peeled and minced
2 boneless, skinless chicken breasts cut into 2 in. pieces
3 tbsp extra-virgin olive oil
Pinch of nutmeg
8 cups low-sodium chicken broth
¼ cup heavy cream
Chopped parsley
Salt and pepper to taste
*can easily convert to vegetarian/vegan by omitting the chicken and using vegetable broth. Instead of cream can use cornstarch mixed with 2 tbsp of water to use as a thickener.
*can add additional ingredients such as ditalini pasta, thinly sliced celery
Preparation
In a large stock pot, heat 1 1/2 tbsp oil on medium heat and saute chicken 4 minutes. Remove chicken from pot, set aside. Add remaining 1 1/2 tbsp oil, leeks, garlic, and nutmeg. Cook until leeks are soft, about 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and saute about 5 minutes. Pour in broth and bring to a simmer. Simmer about 5 minutes. Stir in cream just until incorporated and remove from heat. Pour soup into bowls and garnish with parsley to taste.
Serve immediately with whole grain bread and side salad for a complete meal.