Mushroom & Leek Soup
This mushroom & leek soup is a hearty warmer for those gray Pacific Northwest days.
2 Medium Leeks
1/2-1 lb Fresh Mushrooms
2 tbsp of Butter
1/4 cup of Dry White Wine
2 cups Veggie or Chicken Stock
Fresh herbs, if desired
Salt & Pepper
Slice leeks into 1/4" thick rounds.
In a 3-quart saucepan, melt the butter until the foam subsides. Sauté leeks, stirring, for 5 minutes. Add mushrooms and sauté until liquid from mushrooms evaporates and they begin to brown.
Add wine; boil 1 minute. Add broth, herbs, salt & pepper to taste, and simmer for 5 minutes.