MUSHROOM, LEEK & POTATO SOUP
This family favorite comes from the Greens Cook Book
Equipment
- A stick blender (optional)
Ingredients
- 3 tbs butter
- 1 small red onion cut into ½” squares
- 3 leeks white parts only – approx. 8 oz. sliced into ¼” thick rounds or half-rounds
- 1 lb. potatoes quartered and thinly sliced
- Salt
- 6 cups vegetable stock not too sweet! We often use chicken stock
- 1 tbs. olive oil
- 8-12 oz. mushrooms coarsely chopped
- ½ cup dry white or red wine
- Pepper
- ½ cup cream optional
- Herbs parsley, chervil, tarragon, thyme finely chopped, or croutons for garnish.
Instructions
- Melt 2 tbs of butter in a soup pot and add the onion and leeks.
- Cook them over high heat for several minutes, stirring frequently, then lower the heat and add the potatoes, 1 tsp of salt, and 2 cups of the stock.
- Cover the pot and stew the vegetables over a low heat for about 10 minutes.
- Heat the remaining butter and the olive oil in a wide skillet.
- Add the mushrooms and sauté them over high heat until they begin to release their juices, stirring as needed.
- Add ½ tsp salt and the wine, and cook until the wine is reduced and syrupy.
- Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.
- Bring to a boil, then simmer slowly, covered, until the potatoes are completely soft (about 25 minutes).
- Taste the soup and season with more salt, if needed, and freshly ground black pepper.
- Add the cream, if using, and heat through. If you have a stick blender, you may purée the soup.
- Serve with garnish.