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MUSHROOM, LEEK & POTATO SOUP

This family favorite comes from the Greens Cook Book
Course: Main Course, Soup
Cuisine: American
Keyword: Vegan, vegetarian

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.