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    WILD MUSHROOM, LEEK AND POTATO SOUP


    Source of Recipe


    BBR

    List of Ingredients





    1 cup leeks, thinly sliced
    4 TBS butter
    1 cup peeled and diced potatoes (1 med)
    1 pound (about 8 cups) assorted wild mushrooms (shi--taki, portobello, porcini, etc.) sliced
    2 TBS flour
    1 TBS paprika
    1 qt chicken stock
    2 cups heavy cream
    S and P
    2 TBS chopped fresh thyme

    Recipe



    In stockpot over M L heat, saute the leeks in butter for 10 minutes. Gently stir in the potatoes and saute until tender about 10 minutes longer. Add the mushrooms and saute for 5 minutes. Add the chicken stock, increase the heat to a fast simmer and cook for 20 minutes. Add the cream, stir and cook until slightly thickened.
    Puree in batches in blender or food processor. Add S and P to taste. Stir in thyme and serve.
    6-8 servings
    This can get a little expensive, but worth every penny. Delicious.

 

 

 

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