Name: Mushroom and Leek Soup with Thyme Cream
Yield: 8
Ingredients: 1/2 cup heavy cream; 3 teaspoons fresh thyme, chopped; 6 tablespoons (3/4 stick) unsalted butter; 2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups); 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups); 6 tablespoons all-purpose flour; 6 cups chicken stock or canned low-sodium chicken broth; 1 1/2 teaspoons salt; 3/4 teaspoon freshly ground black pepper

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Mushroom and Leek Soup with Thyme CreamStephen Sullivan; food and prop styling: Roscoe Betsill

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.

Test-Kitchen Tip:

Leeks can be gritty—they need to be washed well before cooking. Chop the white and pale green parts only (the dark green top is bitter and should be discarded), and place them in a bowl of cold water. Stir them briskly to loosen dirt, then let them stand for a few minutes so the grit can sink to the bottom of the bowl. Lift the leeks out of the water, leaving the grit behind, and transfer them to a sieve to drain.

Recipe notes

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