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The weather is changing and soon it will be time to chase away chilly temperatures with hearty meals. Soup is a tasty way to warm up fast, and many soups are full of healthy and nutritious ingredients.

With their earthy, umami flavor, mushrooms sometimes are an afterthought instead of an ingredient to build meals around. But in the following recipe for “Cream of Mushroom Soup” from “The Culinary Institute of America Book of Soups” (Lebhar-Friedman Books) by The Culinary Institute of America, these humble fungi get to be the center of attention. Cremini, oyster and white mushrooms are equally at home in this recipe, or home cooks can experiment with a blend of mushrooms as they desire.

Cream of Mushroom Soup

Makes 8 servings

7 tablespoons unsalted butter, divided

8 cups chopped mushrooms (about 11/4 pounds)

2 celery stalks, finely chopped (about 1 cup)

1 leek, white part only, thinly sliced (about 11/4 cups)

1/2 cup all-purpose flour

5 cups chicken broth

1 fresh thyme sprig

1 cup sliced mushrooms (about 21/2 ounces)

11/2 cups heavy cream, heated

Fresh lemon juice, to taste

Salt, to taste

Freshly ground white pepper, to taste

Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.

Add the flour and cook, stirring constantly, 3 to 4 minutes.

Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook, 30 minutes.

Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat.

Remove the thyme and discard. Puree the soup, then strain through cheesecloth on a fine sieve. Return the soup to the soup pot and place over low heat. Add the heavy cream and season with the lemon juice, salt and pepper. Heat the soup, but do not let it boil.

Serve in heated bowls, garnished with the cooked, sliced mushrooms. PC259168