Jacques Pepin's Mushroom Soup (v)

Ingredients

• 2 tbs unsalted butter
• 8 oz cleaned mushrooms, coarsely chopped
• 1 small leek, cleaned and sliced thin (about 1 cup), or 1 cup thinly sliced scallions
• 4 C chicken stock, canned chicken broth, or vegetable broth
• ¼ C yellow cornmeal or yellow grits
• 1 C light cream
• 1 tsp salt, or to taste
• ¼ tsp freshly ground black pepper
• 1 tbs chopped chives

Directions

1. Cook Base: Melt butter in a large saucepan over medium heat.
2. Add Vegetables: When butter is hot, add mushrooms and leek. Cook over high heat ~3 minutes.
3. Add Stock: Pour in stock and bring to a boil.
4. Thicken: Whisk in cornmeal. Cover, reduce heat, and simmer ~5 minutes.
5. Finish: Stir in cream, salt, and pepper. Bring just to a boil, then remove from heat.
6. Serve: Serve immediately, garnished with chives.

Chef's Notes

• Using vegetable broth makes this vegetarian, replacing the cream with a plant-based alternative makes it vegan

The Gumbo Page