Mushroom Potatoe Leek Soup
Recipe courtesy of CMS Newsletter Recipe.
2 lrg. Leeks-sliced thin or chopped, white part mostly
2 sm onoions, chopped fine
1 pound (or less) mushrooms-chopped
1 1/2 pound potatoes-diced
1 stick of butter
1 cup of light cream or
1 1/2 c. whole milk
3 or 4 cups chicken broth
1/4 cup chives
Salt and pepper to tasteSaute Mushrooms in butter until all fluid is absorbed. Set aside. Saute leeks, onions, and potatoes in butter, stirring to prevent burning. Add broth, mushrooms and spices. Bring to a boil, then reduce heat. Simmer 30 minutes or longer until potatoes are very soft. Mash potatoes with a potatoe masher or cool the soup and run it through a food processor or blender. If you have cooled the soup, warm it, and add cream. Sprinkle chives on top and serve. It is also good with a little grated cheeds sprinkled on top. Serve with bread. Serves 6 to 8 regular folks, or 4 starving mushroom hunters.