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Mushroom and Leek Soup


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  • 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



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.

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