MUSHROOM LEEK SOUP WITH PORT WINE

An elegant beginning to an elegant holiday meal, whether it’s Christmas Eve or New Years Eve. This is a great meal for that special celebration. This soup is beyond easy to make and yet, very sophisticated.

Serves 6

4 tablespoons butter
2 pounds mushrooms, sliced
2 cups chopped leeks
4 cups chicken stock
1 medium potato, peeled and diced
¼ cup port wine
Salt and pepper to taste
½ to 1cup heavy cream (optional)

1. Melt butter in a saucepan and sauté mushrooms and leeks until leeks are translucent. Remove one-fourth of the mixture and set aside to add to soup later.
2. Add stock and potatoes to mushroom mixture in saucepan and bring to a boil. Reduce heat and simmer until potatoes are tender.
3. Cool slightly, then purée in food processor until smooth.
4. Return purée to pan, cook over low heat. Add port, reserved mushroom mixture, and season with salt and pepper. If desired, add cream at this point.
Note: If soup is too thick, it can be thinned with additional chicken stock.