Shelly's Recipe

MANY MUSHROOM SOUP

Category: Soups

1/2 cup chopped leeks, white part only
1/4 cup unsalted butter
1/2 lb white mushrooms, thinly sliced
1/2 lb fresh shiitake, chanterelle, or porcini mushrooms, soaked for 5 minutes in 1/2 cup warm white wine
4 large boiling potatoes, peeled and thinly sliced
4 cups chicken stock
1 to 1 1/2 cups half-and-half
2 cups heavy cream
Salt, pepper and nutmeg

In a Dutch oven, cook leeks in the butter until tender. Add all the mushrooms and the wine they were soaked in and cook until softened.

Add the potatoes and stock, simmer, covered, until the potatoes are very soft, about 30 minutes. Cool slightly. Puree in blender, then return the soup to the saucepan.

Add the half-and-half, 1 cup of cream and seasonings to taste. Heat through but do not boil. Ladle the soup into bowls and garnish each with heavy cream. Serves 4