Wild Mushroom, Leek, and Potato Soup
Yield: 6 to 8 servings
By Liz Jackson chef and the owner of Libby's Bistro in Gorham, New Hampshire. Serve this hearty soup for lunch. You can substitute half-and-half or low-fat milk for the cream, but it won't taste as rich.
- 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
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. Puree in batches in a blender or food processor. Add salt and pepper to taste, stir in thyme, and serve.