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WILD MUSHROOM, LEEK AND POTATO SOUP




Source of Recipe


(Nanamitchem)


Recipe Introduction


This can get a little expensive, but worth every penny. Delicious.


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