Leek & Mushroom Soup
Let me just start off by saying that it is very difficult to get an appetizing photo of this soup. Much like split pea soup, the greenish-brown nature of the soup is not easy to photograph....
That being said, it is super flavorful and perfect for a cold, winter day.
*2 large leeks, cut into 1/2 inch circles
*2 cups cremini mushrooms, chopped
*3 cloves garlic, crushed
*1 tbsp. olive oil
*2 tsp. dried thyme
*1 medium potato, peeled and diced
*4 cups water + 4 cups chicken or vegetable stock
*8 cups water + 2 tbsp. chicken soup mix
*Salt & pepper, to taste
Place chopped leeks into bowl of cold water for 10 minutes to remove any dirt.
Drain the leeks and place in large pot with olive oil over medium heat. Saute for 3 minutes, add mushrooms and garlic and continue to cook for 10 minutes stirring often. Add salt, pepper, thyme and potato and cook for additional 2 minutes.
Add water/chicken stock, cover and bring to boil. Then reduce to simmer for 1 hour.
Remove from heat and puree soup with immersion blender. Add salt and pepper to taste.