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Sunday, September 20, 2009

Soup Soup Soup

Potato, Leek and Creamy Mushroom Soup
adapted from
(the link has really good photos!)

Butter or margarine-2 tablespoons
Garlic-2 cloves minced/pressed
Leek - one good sized one or 2 smaller ones
Potatoes -peeled and diced(same quantity as leeks + 1/2 cup)
Mushrooms - 8 oz
4 cups chicken broth
Pepper (white or black)
Milk or cream - 1-2 cups
dash of poultry seasoning.
1/2 walnuts (toasted--cooked in a dry pan for a few minutes)

Clean and chop the leeks up to the beginning of the green of the leek. Peel the potatoes and chop them into cubes. Chop mushrooms into small pieces, slices or diced. Set aside a small handful of potatoes and mushrooms. Saute leeks in butter. Once they start to soften, add remaining potatoes and mushrooms. Add Salt and pepper.

Once vegetables have started to soften, add stock and milk. Bring the soup to the boil and then let it simmer (just barely boiling) for the about 20 min.
Use a masher to break down the potatoes in the pan or use stick blender or regular blender to blend everything up. Add poulty seasoning and stir.

Take mushrooms and potatoes and saute in butter, salt, pepper, another dash of poultry seasoning. Once it all start to softens, add a splash of wine (whatever kind you have). Cook until it almost disappears and potatoes are soft. Add to soup for chunks.

To serve, add toasted walnuts on top and/or a little cream.

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