(Metro News Service) September is National Mushroom Month, making it the perfect time to spotlight these earthy, umami-rich ingredients. As the weather cools, warm up with a hearty bowl of Cream of Mushroom Soup from The Culinary Institute of America Book of Soups (Lebhar-Friedman Books). Cremini, oyster, or white mushrooms all shine in this comforting recipe—or mix and match your favorites for extra depth.

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Cream of Mushroom Soup

Makes 8 servings

• 7 tablespoons unsalted butter, divided
• 8 cups chopped mushrooms (about 1 1/4 pounds)
• 2 celery stalks, finely chopped (about 1 cup)
• 1 leek, white part only, thinly sliced (about 1 1/4 cups)
• 1/2 cup all-purpose flour
• 5 cups chicken broth
• 1 fresh thyme sprig
• 1 cup sliced mushrooms (about 2 1/2 ounces)
• 1 1/2 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 it 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.