Mushroom and Leek Soup

By á-48098

Ingredients

• 2 medium leeks
• 3/4 pound mushrooms
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 14 1/2-ounce can chicken broth
• 1 tablespoon chopped fresh chives
• 1 shallot, finely chopped
• 1 teas. dried thyme

Preparation

Step 1

Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks and shallots, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth, thyme and salt and pepper to taste and simmer 2 minutes. Puree half of soup in blender. Return to pan and stir to combine. Serve soup sprinkled with chives.