DECADENT MUSHROOM-LEEK & POTATO SOUP

INGREDIENTS

• 5 large Eastern potatoes, peeled and coarsely chopped  
• 8 oz. mushroom, chopped 
• 3 large leeks, sliced lengthwise 
• 1 small onion, finely chopped 
• 2 clove garlic minced 
• 2-3 tbsps. olive oil 
• 1 pint cream or half & half 
• 2 14 oz. cans chicken broth 
• 1 tbsp. butter, cut into pieces 
• Salt & pepper, to taste 
• 1 tbsp. fresh parsley  
• 1-2 tbsp. fresh dill 
• ¼ cup dry sherry 
• (Optional) Two sliced of cooked, crumbled bacon 
• (Optional) Grated Cheddar or Parmesan cheese 

DIRECTIONS: 

1. Slice leeks, let soak in cold water for 20 minutes to remove dirt. 

2. Chop potatoes, add to pot and boil in chicken broth, until potatoes are tender (15-20 minutes).  Blend until smooth and slightly thick. (Note: immersion blenders work best; otherwise, blend no more than 1 1/2 cups at a time in blender or else hot soup will fly!). 

3.  Chop leeks & onions.  Sautee in 2 tbsp. oil, until leeks are limp and “sweat,” 3-5 minutes. Add garlic clove, cook 1 more minute.  Now add leek-onion mixture to large pot. 

4. In same pan, sauté mushrooms over remaining olive oil, until slightly limp (3-5 minutes).  Add sherry, cook another 3 minutes. Add half of this to leek-onion-potato mixture.   Simmer for 15 minutes, then puree or blend again. 

5. Add remaining mushrooms, herbs and cream. Cook 5-10 minutes careful not to let soup over boil. Add cut-up butter, but only stir a few times. 

6. Season with salt & pepper to personal taste.  Add bacon and cheese if desired. 

Yields 4-6 servings 

Note: This rich soup is enough for a filling meal.  Serve in smaller quantities as first course for a winter dinner. 

SUMMER TOMATO SOUP

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INGREDIENTS:

• 4 cups chopped tomatoes
• 1 onion, thinly sliced
• 1 clove garlic minced
• 4-6 whole cloves
• 2 cups chicken broth
• 2 tbsp. flour
• 2 tbsps. butter
• 1 tsp. salt
• 2 tsp. sugar
• 3 tbsps. chopped fresh basil
• 1/8 tsp. red pepper
• Black pepper (to taste)
• 2 tbsps. balsamic vinegar
• 1 cup milk

DIRECTIONS:

1) Combine vegetables, cloves and broth in large pot. Boil gently for 20 minutes.

2) Remove cloves and blend (Note: immersion blenders work best; otherwise, blend no more than 1 1/2 cups at a time in blender or else hot soup will fly!).

3) In a saucepan, make a roux by melting butter and whisking in flour for a couple of minutes (roux should have golden color & nutty flavor). Add about 1 cup of soup mixture, stir, and remove from heat. Add this to the larger pot of tomato soup and simmer over low heat.

4) Add pepper, salt, sugar, balsamic vinegar. Add chopped basil and remove from heat. Gently add milk (as much or little as desired; the more added, the creamier, the soup!) Garnish with more basil, top with shredded cheese or croutons if desired.

Yields 4-6 servings

Note: In the summer tomato soup goes great with a simple basil-mozzarella or Caprese salad. In the winter, it’s yummy with grilled cheese sandwiches!