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WILD MUSHROOM, LEEK, AND POTATO SOUP


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Member since 2006

Serves 6-8 | Prep Time | Cook 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


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.


Pairs Well With


Notes

A dash of local for every season
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