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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This soup is perfect for fall as leeks are in season, mushrooms are yummy, and warm soup is just plain comfort food! This can be made vegetarian by substituting vegetable broth for the chicken broth. Ingredients:
1 cup chopped, washed, leeks |
3 cloves garlic, finely chopped |
2 tablespoons olive oil |
2 tablespoons butter |
salt, pepper |
6 cups sliced mushrooms, i used a mix of shitake, miataki, and crimini |
1 or 1 1/2 cups full-bodied white wine, like chardonary, or sauvignon.blanc, (i used a full-bodied pinot blanc) |
5 or 6 cups low-sodium chicken broth (substitute vegetable broth for vegetarian) |
Directions:
1. Quarter and slice leeks and wash/soak thoroughly in cold water (at least 10 min.)
2. Chop garlic finely
3. Slice all the mushrooms
4. Heat olive oil and butter in Dutch Oven over medium heat
5. Add leeks and saute for 10 or 12 min.
6. Season with salt and pepper
7. Add garlic and saute for another 4 or 5 min.
8. Add mushroom and saute until very tender, 8 or 10 min.
9. Season with more salt and pepper
10. Add wine and simmer; reduce by half
11. Add chicken broth and bring back to boil
12. Reduce heat to low and simmer for about 15 minutes
13. Taste to see if you need to add more salt and pepper
14. Serve with crusty, rustic bread
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