Tipperary Creamy Mushroom Soup

By makuch47

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Ingredients

• 1 T. butter
• 3 leeks, white part only, thinly sliced
• 1 # mushrooms, thinly sliced
• 1/2 c. flour
• 1 c. nonfat milk
• 1/2 c. dry white wine
• 10 c. chicken stock
• 4 potatoes, peeled and diced
• 1 bulb garlic, roasted
• 1 c. light evap. milk
• 2 t. mixed fresh herbs: parsley, thyme, sage and basil
• 2 T. sherry
• salt & pepper to taste
• chives, chopped, for garnish

Preparation

Step 1

Melt butter in a 3-qt. saucepan. Saute leeks and mushrooms until soft.

Stir in flour and cook until all white from flour has disappeared.

Stir in milk and cook, stirring, until smooth.

Add wine and stock, stirring until smooth.

Add potatoes, cover, and simmer 45 mins.

When garlic is roasted, squeeze into a food processor, and puree with evap. milk, herbs and sherry.

Whisk into soup. Do not allow soup to boil after adding evap. milk mixture.

Simmer soup 5 mins. over low heat. Season to taste