WILD MUSHROOM, LEEK, AND POTATO SOUP

 

  • Cooking Time:
  • Servings: 6-8
  • Preparation Time:

Ingredients

  • 1 cup leeks, thinly sliced
  • 4 tablespoons butter
  • 1 cup peeled and diced potato (1 medium)
  • 1 pound (about 8 cups) assorted wild mushrooms (shiitake, portobello, porcini, enoki), sliced
  • 2 tablespoons flour
  • 1 tablespoon paprika
  • 1 quart chicken stock
  • 2 cups heavy cream
  • salt and pepper
  • 2 tablespoons chopped fresh thyme

Directions

  • 1.In a stockpot over medium-low heat, saute the leeks in butter for 10 minutes. Gently stir in the potatoes and saute for 10 minutes longer, or until tender. Add the mushrooms and saute for 5 minutes longer. Gently stir in the flour and paprika, and simmer for 2 to 3 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. 2.Puree in batches in a blender or food processor. Add salt and pepper to taste, stir in thyme, and serve.

Notes

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