Swiss-Style Creamy Mushroom & Leek Soup

Clean 250 g of wild mushrooms with a damp paper towel to remove debris, then slice them thinly. Cut 150 g of leek in half lengthwise, wash thoroughly under cold running water to remove any trapped dirt, and slice thinly. Peel and finely mince 2 garlic cloves. Strip the leaves from 4 fresh thyme sprigs.

Melt 30 g of unsalted butter in a medium pot over medium heat. Add the sliced leeks and minced garlic, and sauté for 3 minutes until soft and translucent.

Add the sliced mushrooms and thyme leaves to the pot. Sauté for 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.

Sprinkle 15 g of all-purpose flour over the mushrooms and leeks. Stir constantly for 1 minute to coat the vegetables and cook out the raw flour taste.

Pour in 60 ml of dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Simmer for 1 minute until the wine is mostly reduced.

Pour in 500 ml of vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer gently for 8 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

Remove the soup from the heat and let it cool completely before transferring to airtight meal prep containers for storage in the refrigerator.

To serve on Day 3: Reheat the soup on the stovetop over medium-low heat until hot. Once hot, stir in 60 ml of heavy cream (30 ml per serving) and serve immediately alongside 75 g of sliced crusty baguette per person.