"BABY, IT'S COLD OUTSIDE!" ~ CREAM of WILD MUSHROOM & LEEK SOUP

~ Magical talking tree

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CREAM of WILD MUSHROOM & LEEK SOUP

~ Curl up by the fire and enjoy this earthy soup.

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3 cups fresh assorted sliced wild mushrooms ( shiitaki, portobello, baby portobello, chanterelles, cremini, oyster, morels, etc.)

1 cup sliced domestic mushrooms

1/2 lb. sweet butter

1 bunch cleaned, trimmed of tops, and julienned leeks

1 tsp. minced garlic

1 finely chopped red pepper

3 additional Tbsp. sweet butter

1/4 cup flour

6 cups organic chicken stock

2 cups heavy cream or half & half

3 Tbsp. sherry or Madeira

1 Tbsp. chopped thyme

coarse salt & freshly ground pepper

chopped green onion or fresh chives for garnish

• Melt butter in large stockpot and saute leeks and garlic until translucent. Add red pepper and mushrooms. Saute 10-15 minutes, stirring occasionally.
• Melt remaining 3 Tbsp. butter in saucepan. Add flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock, stirring constantly until thickened.
• Add remaining chicken stock to sauteed mushrooms and leek mixture. Whisk in roux and cream. Simmer until heated through. Add sherry (Madeira) and thyme, adjusting seasonings to taste with salt & pepper. Serve hot, garnished with chopped green onions or chives. (Serves 6-8)